Baked Gnocchi with Blistered Cherry Tomato and Preserved Lemon Sauce

  • YIELD: Serves 4 (4 Servings)
  • PREP: 15 mins
  • COOK: 1 hr 30 mins
  • READY IN: 1 hr 45 mins

Once you have made your own gnocchi, you will never buy it again!



  1. Pre-heat oven to 180ºC
  2. Toss cherry tomatoes in a light drizzle of safflower oil and place on a baking tray
  3. Bake for 30-45 minutes, or until skin begins to blister and peel
  4. In the meantime, steam the potatoes for 15-20 minutes until soft
  5. Mash the potatoes and add the flour and salt
  6. Use your hands and work the flour into the potato (for no more than a minute)
  7. Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
  8. Allow the dough to rest for 10 minutes, and put a large pot of water on to boil
  9. Break the dough in quarters, and roll into 'sausages'
  10. Using a butter knife, cut into 2cm pieces and drop into the boiling water
  11. Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
  12. Cook the batch and set aside
  13. Peel the burnt skin off the tomatoes, and then blend or process half of the cherry tomatoes, water and preserved lemons
  14. Spoon ¼ of the Cherry tomato sauce into individual ovenproof dishes, then top with gnocchi (how many depends on how big your dishes are- just divide it into quarters
  15. Continue until all of the gnocchi is used
  16. Top with extra blistered cherry tomatoes, and bake for a further 20 minutes
  17. The gnocchi will absorb some of the sauce, and get crispy on top- but don’t let it burn!
  18. Garnish with fresh parsley and a generous amount of fresh pepper

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