Now that autumn is definitely here you may be looking for some warming recipes to try out. Here is some inspiration from David Tough who is Head Chef at Italian Grill in City Square Dundee.
All the dishes at Italian Grill show David’s expert eye for detail and flavour combinations. A wide selection of fresh egg pasta dishes appear on the menu, such as squid ink spaghetti, rigatoni arrabbiata, salmon conchiglie and rigatoni bolognese. Pizzas, with a huge variety of toppings, are prepared fresh in the traditional wood stone oven, and fantastic steaks are another popular menu staple.
Basil gnocchi for 4 with minestrone
400g mashed potato (passed through a sieve)
100g OO Flour
15 basil leaves sliced thin
Method – combine all ingredients whilst mash is still warm. Roll into small balls and then cook in hot water until the balls begin to float.
1kg cherry tomatoes
1 medium onion
2 cloves garlic
Method- sweat onions and garlic, add cherry tomatoes and sweat for an additional 5 minutes .Add a cup of water , boil, blend and pass through a sieve.
To garnish –
I white turnip, I carrot and I courgette diced small and cooked in boiling water.
6 Cherry Tomatoes quartered
5 basil leave sliced thinly
Place into a bowl with the gnocchi on top followed by a generous helping of the soup
Toast a piece of sliced ciabatta and spread with olive paste – place onto the dish to serve.