Servings:
2
INGREDIENTS
- For the gnocchi:
- -300 g purple potatoes
- -50g wheat semolina
- For the soup:
- - 150g Jerusalem artichoke
- - 1small shallot
- - 20 g Spalmolio
- -1 tablespoon type 0 flour
- -250ml vegetable stock
- -1 thyme sprig
- -bell pepper
- For the confit tomatoes:
- -20 cherry tomatoes
- -salt, black pepper, oregano
- -extra virgin olive oil
INSTRUCTIONS
- First, prepare the confit tomatoes: chop them in half and place them on a tray with the cut side up. Sprinkle them with salt, sugar oregano and olive oil. Bake them for 1 hour and half at 125°C.
- In the meantime, boil the potatoes with salted water, then peel them and mash them.
Let them cool down, then knead with the flour. Create two rolls and divide them into small pieces, then press them with a fork. Place them to side, on a floured kitchen towel.
- Prepare the soup: in a casserole, place the peeled and chopped Jerusalem artichoke and the minced shallot with 50g vegetable stock. Cover with a lid and cook on a low heat until soft, then add the Spalmolio and melt it, add the flour and thyme, stir to combine and add the remaining vegetable stock.
- Blend the soup with an immersion blender, then keep cooking to obtain a smooth, not too thick soup.
- Separate the soup into 2 serving plates, cook the gnocchi with salted boiling water, drain them, place them on top on the soup and complete with the confit tomatoes.
