For the basil oil, put the oil, basil and salt in a blender and blitz until smooth. Set aside. For the gnocchi, put the potatoes in a large saucepan of cold water and bring to the boil.
They topped the gelato with a tangy cherry tomato marmalade and a basil oil drizzle for a dish inspired by a traditional caprese salad. For the other savoury sample, the gelato makers cut the milk ...