Soft gnocchi in a sweet tomato sauce, topped with fragrant basil oil and a light Parmesan-miso foam. The grated Parmesan cheese adds that final, deep, savory layer. Comfort food with finesse.
Ingredients (4 persons):
Gnocchi:
*400 g gnocchi
*400 g honey or cherry tomatoes
*2 cloves of garlic, pressed
*2 tsp tomato puree
*1 tbsp sugar
*2 tbsp balsamic vinegar
*juice of 0.5 lemon
*2 tsp soy sauce
Basil oil:
*100 ml extra virgin olive oil (still 20% off at @topika.oliveoil with code Madelon20)
*2 handfuls of basil
Parmesan miso foam:
*100 ml whipped cream
*100 ml milk
*100 g Parmesan cheese, grated
*1 small tsp miso
Toppings/ingredients:
*Parmesan cheese
*basil
*optional: burner!
Preparation method:
1. Cook the gnocchi according to the instructions on the back of the packaging.
2. Halve the tomatoes. Sauté in a generous drizzle of olive oil with the garlic over medium heat for about 10 minutes, or until softened. Add the tomato paste and a pinch of salt and cook for about 2 minutes more. Then add the sugar, balsamic vinegar, lemon juice, and soy sauce. Reduce and caramelize. Puree until smooth. Add the gnocchi and a small ladleful of the cooking liquid. Cook until thickened. Season with salt to taste.
3. Mix the olive oil with basil, strain and pour into a spray bottle.
4. Heat the cream and milk in a saucepan. Add the miso and grated Parmesan cheese, let it melt, and stir well. Remove from the heat and briefly froth with an immersion blender.
5. Divide the gnocchi among 4 plates. Generously drizzle with basil oil and spoon the Parmesan-miso foam on top. Grate extra Parmesan cheese over the top and brown with a blowtorch. Garnish with a little extra basil.
