Roasted stonefruit and tomato gnocchi with burrata and umeboshi

Servings

Ingredients

3 nectarines or peaches (or a combo), seed removed and cut into 2.5cm/1-inch wedges (about 1 pound / 450g)
3 tomatoes such as Roma or heirloom, cut into 2.5cm/1-inch wedges (about 1 pound / 450g)
extra virgin olive oil
2 teaspoons red or white wine vinegar
salt and black pepper
450 g shelf-stable gnocchi
227 g burrata, at room temperature
5 to 6 umeboshi (pickled plums), torn and seeds removed (optional)
handful torn basil leaves

Instructions

Heat the oven to 200˚C / 400˚F.
Place the nectarines and/or peaches and tomatoes onto a baking sheet and drizzle with 2 tablespoons of olive oil and add the vinegar, 1/2 teaspoon of salt and season with black pepper. Toss to coat and roast until the fruit is very soft, 25 to 30 minutes.
Meanwhile, heat a large skillet on medium high until hot. Add 1 to 2 tablespoons of olive oil and add the gnocchi. Season with salt and pepper and cook undisturbed for 2 to 3 minutes to allow them to get golden and crispy. Toss, and leave to cook undisturbed again, until the gnocchi are golden in many parts, another 2 to 3 minutes.
To serve, place the gnocchi onto a deep plate or shallow bowl, top with the roasted stonefruit and tomatoes. Tear the burrata and drape it over the fruit and gnocchi. If using, scatter over the umeboshi. Drizzle with more olive oil and top with basil. Finish with a gentle scatter of salt and black pepper. Serve immediately.

Notes

For gluten option, use gf gnocchi. You could also substitute the gnocchi with chickpeas or butter beans. For vegans, omit burrata or sub with vegan feta.

Umeboshi is a Japanese pickled plum with a puckery sourness and intense saltiness. I use them in onigiri, vinaigrettes or simply for snacking. I added them to this dish for a stark flavour contrast. If you can’t get them, leave it out; it’s a nice addition but not a deal breaker.