Foodaware

Ingredients

• 500g fresh gnocchi
• Finely grated parmesan cheese
• 1tbsp Avonmore butter
• 2 tbsp toasted pine nuts (optional)
• 1 tblsp olive oil
• 25g Avonmore butter
• 2 medium shallots, finely diced
• 1 clove of garlic, chopped
• 1 large red pepper, finely diced
• 250ml Avonmore Fresh Cream
• 150ml Vegetable stock
• Salt & freshly ground black pepper
• 100g picked fresh basil leaves
• 200ml extra virgin olive oil
• Small pinch of sea salt

Directions

To make the basil oil:

1. Place the basil and sea salt in a high speed liquidiser.
2. Add half the olive oil and process for 30 seconds at the highest setting.
3. Gradually add the rest of the olive oil and continue to process for another 2 minutes.
4. Transfer to a clean container & cover with a lid. Leave the mix to infuse over night. The next day, strain the oil through a fine sieve & reserve.

To make the sauce:

1. Heat the oil and butter together in a saucepan.
2. Add the shallots & garlic and cook for 2 minutes without colour.
3. Add the diced red pepper, cover with a lid and fry for 5 minutes over a medium heat.
4. Pour in the vegetable stock, replace the lid and simmer for 10 minutes.
5. Finally, add the cream, season with a little salt & pepper and simmer for 5 minutes.
6. Transfer to a food processor and process until smooth. Pass the sauce through a fine sieve into a clean saucepan.
7. Correct the consistency of the sauce by adding more cream or vegetable stock if necessary.
8. Bring a saucepan of water to the boil.
9. Add the gnocchi and cook until al dente.
10. Remove and refresh under cold water. Remove the gnocchi from the water and pat dry using absorbent kitchen paper.
11. Pre heat a large non stick frying pan and then add the butter. When the butter begins to foam, add the gnocchi to the hot pan, toss in the butter and colour on all sides.
12. Serve the gnocchi in the centre of 4 warmed serving plates. Spoon the hot sauce over and around the gnocchi. Drizzle around some of the basil oil, sprinkle over the toasted pine nuts (optional) and grate some fresh parmesan over the gnocchi and serve.