Westmoorland show

October 8, 2019



So, I wrote this today after I arrived home from The Westmorland Show., My first visit there.

Whilst there and sampling all sorts of local food and drinks in the food hall I went to watch Simon Rimmer (celebrity chef) doing a cooking show. So, this month I thought I would share his recipe for homemade Gnocchi, tailored with my favourite flavours for the final dish.



Roasted tomato & Pesto Gnocchi


For the Gnocchi

  • 600g/1lb 5oz floury potatoes (such Russets), unpeeled

  • 1 large free-range egg

  • salt and freshly ground black pepper

  • 450g/1lb plain flour

  • olive oil, to drizzle


  1. boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl.

  2. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper.

  3. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch.

  4. Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals.

  5. Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil.

  6. At this point we



For the sauce


1 pack cherry tomatoes

1 Red onion diced

1 pack Tender stem Broccoli

1 Jar basil pesto

1 Garlic clove /1 teaspoon minced garlic


Heat a drizzle of olive oil in a not stick frying pan and add the red onion and tenderstem broccoli and pan fry for about 7- 8 minutes then add the garlic and cherry tomatoes, when the skins on the tomatoes are splitting and are starting to get soft add in the jar of pesto, bring to the heat and then turn off  and cover with foil.

In another non stick frying pan heat a drizzle of olive oil and add the previously cooked Gnocchi, we will now pan fry this until they have a crispier skin and a caramelised colour, usually around 6 -7 minutes, the texture will be crispy on the outside but soft on the inside like a cushion.

At this point add to the pan with the pesto and vegetables and toss through the mixture.

Plate up and enjoy with a little bit of parmesan sprinkled on top

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