Potato Gnocchi With Heirloom Baby Tomato Sauce
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
760 g
Idaho Potatoes1.5 large
Egg Yolk2 tbsps
Extra-Virgin Olive Oil2 tbsps
Butter1 tbsp
Garlic (thinly sliced)1.5 tsps
Oregano (chopped fresh)Directions:
1
For the gnocchi: Preheat the oven to 350 degrees F
2
Bake the potatoes until cooked through, 1 to 1 1/2 hours
3
Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer
4
Spread the riced potato flesh on a clean work surface
5
Season with salt and allow it to release its steam for 2 minutes
6
In a small bowl, whisk together the egg yolks and a generous pinch of salt
7
Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers
8
Drizzle the egg yolk mixture over the potatoes
9
Mix the dough and knead briefly until homogeneous
10
Roll into a log and cut into manageable pieces
11
Cover with a towel
12
One piece at a time, roll until approximately 1/2 inch in diameter
13
Cut into individual pieces about 1 inch long
14
Shape the gnocchi using a fork or other pasta tool
15
Lay on a floured tray and reserve
16
Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note)
17
For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea
18
Bring the water to a boil
19
Add the gnocchi to the boiling water
20
When they rise to the surface, cook for 1 to 2 more minutes
21
While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat
22
Add 3 ounces of the pasta water to the saute pan, then add the butter
23
Remove the gnocchi from the pot using a wire skimmer and add to the saute pan
24
(Note: You can also use a pasta basket or a perforated pan insert
25
) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil
26
Plate the gnocchi and finish with a drizzle of extra-virgin olive oil
27
In a saute pan, heat the oil slightly
28
Add the garlic slices and saute for 30 seconds; there should be no color on the garlic
29
Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices
30
Continue cooking until fairly dry
31
Add the basil and oregano and mix to incorporate
32
The sauce should be chunky, fresh looking and not too thin
33
Taste and adjust the seasoning with salt and red pepper flakes if needed