Pasta PERFECTION

Tom Jackson reinvents the classic pasta salad in his cookbook Cool Pasta - bringing in more flavour, texture and fun to this Italian staple.

- Tom Jackson

GRILLED GNOCCHI & STEAK TAGLIATA

"One of my favourite barbecue tools - the cage, otherwise known as a grilling basket - has, for me, pushed the limits of domestic live-fire cookery. A fine-meshed specimen allows you to lock in smaller or altogether alternative ingredients: things like butter beans, giant patties of spiced lamb, or, as documented here, gnocchi from the corner shop. There is a special bowl in this recipe that carries flavour from phase to phase - guard it with your life."

SERVES 4+

INGREDIENTS

250g sweet tomatoes, 150g halved, 100g left whole

2 Tbsp best-quality olive oil, plus extra for drizzling

2 Tbsp good-quality red wine or aged balsamic vinegar

1½ Tbsp rosemary leaves

400g shelf-stable gnocchi

75g unsalted butter

2 x 200g onglet (or your favourite) steaks, preferably salted overnight, at room temperature

½ garlic clove, grated

80g rocket

Salt and freshly ground black pepper

Aged Parmesan, to serve

METHOD

1. Preheat a barbecue. In a bowl, combine the halved tomatoes, 2 tablespoons olive oil and the vinegar and season with salt and pepper. Set aside to marinate.

2. Combine the rosemary needles, gnocchi and whole tomatoes in a steel mixing bowl.

3. Brown the butter in a small pan following the method on page 67 (or simply melt the butter), then pour into the bowl. Toss everything well.

4. Transfer the gnocchi and tomatoes mixture to the cage using a slotted spoon (or your hands) and seal, leaving the residual butter in the bowl.

5. Rub the steaks all over with olive oil. If they weren't salted overnight, season generously with salt and plenty of black pepper.

6. Grill them on the hot section of the barbecue until rare or medium-rare (4-7 minutes), depending on your preference. Transfer the steaks to the butter bowl.