Potato Gnocchi
Ingredients
Potato Gnocchi
- 1 pound russet potatoes
- 2 egg yolks
- 1 tablespoon olive oil
- 1¼ cups “00” flour (or all-purpose flour)
- ¼ cup toasted pine nuts
- 1 cup mixed heirloom cherry tomatoes, halved
- 1 cup basil purée (1 cup basil leaves blended with ½ cup olive oil)
- Fresh basil leaves, for garnish
- Freshly grated Pecorino Romano cheese
Instructions
Potato Gnocchi
- Preheat the oven to 350°F. Bake the potatoes until fork tender, about 50 to 60 minutes.
- When cool enough to handle, scoop out the flesh and pass it through a potato ricer.
- Make a well in the potatoes and add the egg yolks, olive oil, and flour.
- Gently knead until a smooth dough forms.
- Divide the dough into four pieces. Roll each piece into a rope about ½ inch thick, then cut into 1-inch pieces.
- Roll each piece down the back of a fork or a gnocchi board to create ridges.
- Cook the gnocchi in salted boiling water until they float, about 2 to 3 minutes.
To Finish
- Toss the cooked gnocchi with the toasted pine nuts, cherry tomatoes, and a little olive oil.
- Spoon the basil purée onto serving plates.
- Top with the gnocchi mixture.
- Garnish with fresh basil and grated Pecorino Romano cheese.
Notes
- “00” flour is a finely milled Italian flour that creates a silky, tender pasta dough. All-purpose flour may be substituted.
