- Preheat the oven to 200C and bring a large pot of salted water to the boil for the pasta.
- To make the gnocchi, pop the semolina, water, a pinch of salt in a processor and pulse quickly to bring together into a dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough tightly in cling film and allow to rest for at least 30 minutes before using.
- While the dough is resting, line a baking tray with baking paper and add the tomatoes, garlic, extra virgin olive oil and pop into the oven for 10 minutes or until the tomatoes are just starting to burst.
- While the tomatoes are in the oven divide the rested dough into four pieces, keeping the pieces not in use wrapped in cling film. Use your hands to roll the first quarter into a long sausage shape until it’s about 1cm in diameter, and then use a knife to cut them into 1cm lengths.
- Roll the little pieces of dough across the gnocchi paddle or you can use a fork to do the same job. Dust a board or plate with semolina and rest the finished gnocchi on the semolina while you complete the remainder of the dough.
- Once the tomatoes are ready, transfer them to a bowl large enough to hold everything. Scatter the olives over the hot tomatoes.
- Lift the gnocchi out of the semolina and plunge them into the boiling salted water and cook until they rise to the top. Remove from the water and strain.
- Toss the gnocchi through the roast tomato sauce. Season with salt and pepper, tear in the basil and toss to combine. Serve right away with some grated salted ricotta or parmesan.
Watch Tobie make this recipe over here.
