Thursday 17 June 2021


WOW, OH WOW. This dish is literally summer on a plate. 

Yes, it takes a little time to make (roasting the tomatoes, making the pesto and poaching the egg) but the end result is truly stunning, the kind of main course meat eaters would be envious of even with the biggest steak in front of them and one that works a treat for a dinner party where you want to impress a little without risking a kitchen disaster.

The poached egg is optional - it does add an oozy element with the yolk that kind of blends everything together, but I do know they are a bit of hassle to make so don't worry if you don't fancy the stress. I always make mine using this method and it have never failed! 

Don't bother making the gnocchi - go to your Italian deli of trust and safe yourself the effort, it will taste just as good and then pour yourself a chilled glass of rosé and enjoy this stunner of a dish.



350g cherry tomatoes
1/3 cup + 2 tablespoons olive oil divided
Salt + pepper
2 cloves garlic finely chopped
2/3 cup toasted pine nuts
1 teaspoon lemon zest
1/2 teaspoon chilli flakes
500g potato gnocchi (I got mine from Eataly)
1 courgette, peeled into ribbons
2 ears grilled corn kernels removed from the cob (I grilled the cobs briefly on a griddle pan)
1 cup fresh basil roughly torn
150g feta cheese, cubed 
2 poached eggs

  • Preheat the oven to 220 degrees celsius.
  • Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. 
  • Toss well, making sure the tomatoes are coated in olive oil. 
  • Roast for 10-15 minutes or until the tomatoes collapse. 
  • Remove, and allow the tomatoes to cool slightly.
  • Add half of the tomatoes (reserving the remaining tomatoes for tossing with the gnocchi) and both cloves of garlic to a food processor along with the remaining 1/3 cup olive oil and the toasted pine nuts. 
  • Pulse until mostly smooth. 
  • Add the lemon zest, crushed red pepper and parmesan, pulse to combine. 
  • Taste and add more salt if needed.
  • Bring a large pot of salted water to a boil. 
  • Boil the gnocchi according to package directions. 
  • Before you drain the gnocchi scoop out about 1/2 cup pasta water, drain the gnocchi well, and then add it back to the hot pot. 
  • To the gnocchi, add the zucchini and give it a good toss.
  • Next add about half of the tomato pesto and toss, adding more pesto if desired (you may not use all of the pesto). 
  • Stir in the reserved roasted tomatoes, grilled corn, feta and basil. 
  • Divide the hot gnocchi among plates and top with fa poached egg each. 
  • ENJOY!

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