- 300g punnet cherry tomatoes
- 250g punnet cherry truss tomatoes
- 2 tbsp olive oil
- 3 rashers bacon, chopped
- 500g Perfect Italiano Ricotta, drained in a sieve for 30 minutes to remove excess liquid
- 1/2 cup Perfect Italiano Parmesan, grated
- 1 egg
- 150g-200g plain flour
- 30g Western Star Butter
- 1/2 bunch basil leaves
- 1/4 cup Perfect Italiano Parmesan, shaved
| - Preheat the oven to 200°C
- Place the tomatoes onto a large baking tray lined with baking paper. Drizzle with 1 tbsp of olive oil and place into the oven to roast for 20 minutes or until the tomatoes begin to collapse
- Remove from the oven and set aside
- Place the ricotta, grated parmesan, egg and flour into a bowl and mix until combined
- If the mixture feels too wet, add some more flour until you have a sticky dough that comes away from the sides of the bowl
- Divide the mixture into 4, and roll each portion into thin lengths. Cut 2cm size pieces from each length to form the gnocchi. Place the gnocchi onto a floured tray
- Fill a large pot with water, cover, and bring to the boil. Add one-quarter of the gnocchi and cook for 2-3 minutes or until they rise to the surface
- Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining gnocchi
- Add 1 tbsp of olive oil into a large fry pan over a medium heat. Add the bacon and fry until it begins to turn golden. Add half of the roasted tomatoes and squash with the back of a fork to form a sauce
- Add the butter and stir until melted. Season with salt and pepper
- Add the cooked gnocchi to the sauce and stir gently to coat. Add the remaining tomatoes and serve with a scattering of basil and the shaved parmesan cheese
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