Method
Slowly add the water to the semolina flour, reserving ¼ of the water. Use a fork to roughly bring the ingredients together, then use your hands to form the dough. If the dough is too dry, add a little more water; if it’s too wet, add a little more semolina flour. Turn out onto a lightly floured surface, knead until it forms a smooth dough. Press the dough, if it springs back it's ready to set aside to rest for 30-60 minutes.
While the dough is resting, make the raw sauce. Add the garlic, spring onions, celery, cherry tomatoes and basil to a large bowl. Dress liberally with extra virgin olive oil and a good pinch of salt and pepper. Mix to combine and set aside.
Cut a piece of the dough. Roll into a log about 2 cm wide. Dust with semolina. Cut into 2 cm pieces, dust lightly with semolina flour. Roll down the gnocchi board.
Taste the raw sauce, and adjust the seasoning. Remove the garlic.
Add to a large pot of salted boiling water, and stir gently. Cook for a few minutes. Drain and add to the raw sauce while hot. Toss through, add more basil, rocket and the grated scamorza, fold through.
Spoon into your serving dish, top with more grated scamorza. Top with a mini burrata, season with pepper and a drizzle of extra virgin olive oil to serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
