adapted from La cuisine d’Isabelle et Ricardo (Mordu)
Ingredients
For the gnocchi
675 g (1½ lb) cherry tomatoes, cut in two
2 packages (370 g each) fresh gnocchi
1 leek or red onion, thinly sliced
45 ml (3 tbsp) olive oil
Salt and pepper, to taste
340 g (¾ lb) mild Italian sausage meat
125 ml (½ cup) water
40 g (3 tbsp) sun-dried tomatoes in oil, chopped
30 ml (2 tbsp) tomato paste
1 garlic clove, chopped
2 handfuls of spinach, chopped
1 ball (225 g) fresh mozzarella, at room temperature and torn
For the pesto (see note)
75 g (3 cups) basil or arugula, roughly chopped
60 ml (¼ cup) olive oil
30 ml (2 tbsp) pumpkin seeds
1 lemon, finely zested
15 ml (1 tbsp) lemon juice
Salt and pepper, to taste
Instructions
Gnocchi
1. Place the oven rack in the centre position. Preheat the oven to 220°C (425°F).
2. In a bowl, toss the tomatoes, gnocchi and onion with the oil. Transfer to two baking sheets. Season lightly with salt and pepper.
3. With your hands, break the sausage meat into small pieces and scatter it over the gnocchi mixture. Bake for 20 minutes.
4. Meanwhile, in a bowl, combine the water, sun-dried tomatoes, tomato paste, and garlic. Season with salt and pepper.
5. Remove the pan from the oven. Add the sun-dried tomato mixture and toss well. Continue baking for 5 minutes.
6. Add the spinach and the Mozzarella
Pesto
Meanwhile, in a small food processor, blend all the pesto ingredients until smooth. Season with salt and pepper.
On the pan, scatter the mozzarella over the gnocchi. Top with the pesto. Serve immediately.
