Delicious UK - (08)August 2020

78 deliciousmagazine.co.uk

MAINEVENT

Traybakedricotta

gnocchiwithpeppers

andtomatoes

SERVES4.HANDS-ONTIME 20 MIN,

OVENTIME 15 MIN

MAKE

AHEAD

Makeandcookthegnocchi,

thensetasidetocool,

beforeaddingtothetray

ofroastedvegetables.

FOOD

TEAM’S

TIP

Shortontime/ingredients?

Replacethehomemade

ricottagnocchi(ricotta,

flourandparmesan)witha 500g

packofready-madefreshgnocchi.

• 2 tbspextra-virginoliveoil,plus
  extraforgreasingandtodrizzle


• 2 yellowpeppers,quartered,
  seedsremoved


• 1 redonion,cutintothinwedges

CLOSINGSHOT

Aregalaffogato

Servea scoopofgelato– vanilla

wouldworkwell– ina smallbowl

or,better,a glasscoupetomimic

theprincess’schampagneglass.

Poura smallcupofespressoover

thegelato,followedbya shotof

Frangelicooryourfavouriteliqueur.

Eatquickly,ideallywithamaretti

biscuitsfordunking.

THEWINE

M&SClassicsNo.4 PinotGrigio

2019,Venezie12.5%(£7)

Tomatoesandbasilcryoutfor

a fresh,fruityItalianwhite– no

bubblesrequired.Thisnewwine

(instoresonly)isa premiumpinot

grigiowiththejuicinessofyellow

apple,a softernoteofpearand

a dryfinish.LikeAudrey,it’s

bellissimo.SusyAtkins

WHYTHISMEAL?

Thoughtheymanagetoquaffchampagne,whisky,chiantiandmore

inthemovie(nowondertheyrunriotona scooter)ourheroand

heroinelacka goodmealthroughoutthewholeofRomanHoliday.

Theonlythingweseetheprincesseatisthatcone-lessgelatoand

anindeterminatebread-ishobject(sheeventurnsdownher

before-bedmilkandcrackersattheendofheradventure).Joe,

meanwhile,consumesnothingbutcoldcoffee(tooffsetthecostof

theprincess’schampagnedemands)andbooze.

Youwillsuffernosuchdeprivationwiththissimplebutelegant

gnocchibake,thesortofthingPrincessAnnmaybethinkingof

whenshesuggeststoJoeinhisapartment“CanI cooksomething?”

beforerealisingthere’snokitchentocookanythingin.

Forpud,getintothespiritofthemovie’sicecream,caffeine

andbooze-fuelledbriowithanephemeralcomboofallthree.

THEMEAL

Ratatouille(2007)

and– what

else?– ratatouille

• 250g cherry tomatoes


• 500g firm ricotta (see tip)


• 125g plain flour, plus extra to dust


• 50g parmesan, finely grated


• 150g bocconcini (mini mozzarella
  balls), torn


• Fresh basil leaves to serve

1 Heat the oven to 220°C/200°C fan/

gas 7 and grease a large baking

tray with oil.

2 Toss the 2 tbsp oil, peppers, onion

wedges and tomatoes on the tray,

then roast for 15 minutes or until

starting to colour.

3 Meanwhile, combine the ricotta,

flour and parmesan in a mixing

bowl. Flour your hands and the

worktop, then use your hands to

divide the mixture into 4 portions

and roll each into a 2cm-thick log.

Using a floured knife, slice into 3cm

pieces. In 2 batches, cook the

gnocchi in a pan of boiling water for

2-3 minutes or until the gnocchi

float up to the surface. Drain and

set aside (see Make Ahead).

4 Remove the pepper mixture from

the oven, then heat the grill to high.

5 Scatter the gnocchi and bocconcini

over the pepper mixture in the tray,

then grill, checking regularly, for

3-5 minutes or until golden. Scatter

with basil and grind pepper over,

then drizzle with extra oil to serve.

PER SERVING 502kcals, 31.4g fat

(17.1g saturated), 26.6g protein,

26.4g carbs (10.1g sugars), 0.9g salt,

4.1g fibre

make it special.

RECIPE: MATT PRESTON. PHOTOGRAPH: JEREMY

SIMONS. FOOD STYLING: KIRSTEN JENKINS