Ingredients

Serves 12

Gnocchi
2 small onion, finely chopped
1 small bay leaf
4 whole cloves
2 litres milk
600g fine semolina
180g butter
4 egg yolks
300g parmesan cheese
½ tsp grated nutmeg

Braised Tomato and Olives
12 medium sized ripe tomatoes
12 cloves of garlic
24 eschalots
1 small bay Leaf
1 tbsp butter
2 tbsp olive oil
1200ml white wine
1 tbsp tomato puree
700ml reduced chicken stock
100g Kalamata olives, pitted

Method

Gnocchi
Put the finely chopped onions in a pot with the milk, salt, bay leaf and cloves. Bring to the boil and simmer for 1-2 minutes to infuse.
Strain the infused milk into a clean pot and return to the heat. When the milk returns to the boil, stir in the fine semolina and continue to cook for 10-15 minutes then remove from the heat and allow to cool a little.

Stir in the egg yolks well, followed by 40g of the finely grated Parmesan cheese and 50g of the butter.
Spread the gnocchi onto a lightly greased tray and allow to cool.

Once cool, cut gnocchi into desired shapes and place portions onto a baking paper lined tray. Sprinkle with the remaining Parmesan cheese and a little knob of butter on each one.
Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.

Braised Tomatoes and Olives
Bring a large pot of water to the boil and remove the core of the tomatoes. Cut a cross through the skin in the bottom of each tomato. Place the tomatoes into boiling water for 2 minutes, remove with a slotted spoon and place into iced water. Once the tomatoes are cool remove the skins and set aside, ready to braise.

In a large pan heat the olive oil and butter, then add the shallots, whole garlic cloves and sauté. Add the white wine and simmer to reduce until all the wine has evaporated. Add the tomato puree, reduced chicken stock and bring to the boil. Remove from the heat and put into a roasting pan with the whole peeled tomatoes and pitted olives. Cover with baking paper and aluminium foil and braise in the oven at 160ºC for 35 minutes.
Remove from the oven and adjust the seasoning, if required, with salt and pepper.

Spoon the braised tomatoes and olives over the gnocchi and serve a simple salad to accompany.