GNOCCHI WITH BITE

Bite is alright, especially in this weather.  Lazy, lazy weather.

The poor chilli often goes unthought of unless you have the brilliant and oh-so-unique idea of cooking Mexican (sarcasm intended).  Why can't this glistening red membrane of heat be incorporated into other dishes? We thought this question over tonight on the drudge home through this hum-drum Melbourne weather. With the hot summer days all but a distant memory and the fear of our chilli plants fruiting their last glory before the winter hibernation, it was decided that a hearty dinner incorporating some heat was on the cards.

Cue our 'gnocchi with bite' project - which was a success, if I may say so myself.

gnocchi with bite

  1kg gnocchi

  3tbsp tomato paste

  800g cherry tomatoes

  100ml water

  1 handful basil

  1 handful parsley

  2 garlic cloves, crushed

  1 red chilli, diced

  olive oil

  grated parmesan, to serve

Heat a few dollops of olive oil in a large frypan. Fry the garlic and chilli until softened.  Add tomato paste and cherry tomatoes and bring to a simmer, stirring occasionally, for 5 minutes.  Add the basil and parsley and season with salt and pepper.  Reduce heat and simmer until thickened.

Meanwhile, heat a large saucepan of water for the gnocchi.  Once boiling, salt the water and cook the gnocchi until they start floating to the top of the water (3-4 minutes).  Be careful not to overcook - this is where most people go wrong; you don't want to overboil them as they will go rubbery and tough.  Drain.

Transfer the sauce to the saucepan and add the gnocchi, mixing until coated.  Spoon into bowls and top with parmesan cheese.  Pour a glass of red, eat feverishly and go back for seconds - we all know you want to....