Description
Homemade gnocchi tossed in a vibrant roasted tomato basil sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) baby new (gold) potatoes
- 3 oz (85 g) soft goat cheese, crumbled
- 1 1/2 cups (200 g) all-purpose flour
- 1 large egg, slightly beaten
- salt
- pepper
- 4 lbs (1815 g) vine-ripened tomatoes, quartered
- 5 garlic cloves, finely minced
- 1/4 cups (60 ml) lightly packed basil leaves, roughly torn
- 2 tablespoons extra virgin olive oil
- salt
- pepper
- 1/4 packed basil (for finishing)
Instructions
- Preheat the oven to 350°F (177°C).
- Quarter the tomatoes and lay them cut-side up on a baking sheet.
- Sprinkle with minced garlic and torn basil.
- Drizzle with olive oil and season generously with salt and pepper.
- Toss everything until well coated.
- Roast for 1.5 hours, or until the tomatoes are completely soft and caramelized.
- Remove the tomatoes from the oven and let cool until almost room temperature.
- Push the roasted tomatoes through a fine-meshed sieve, discarding the skin, seeds, and fiber.
- Before serving, reheat the sauce and reduce as necessary to thicken. Season with salt and pepper.
- At the last minute, add a chiffonade of fresh basil.
- Peel and cut the potatoes into roughly 1.5-inch chunks.
- Add the potato chunks to a saucepan, cover with cold water, salt generously, and bring to a boil.
- Lower the heat and simmer until the potatoes are tender, then drain well.
- Mash the potatoes until smooth using a potato ricer or masher.
- Transfer the mashed potatoes to a bowl and let cool until lukewarm.
- Add goat cheese, flour, salt, pepper, and a slightly beaten egg. Gently mix until the dough comes together.
- Season with salt and pepper and knead to form a firm dough.
- Cut the dough into smaller pieces, roll each into 3/4-inch dowels, and cut into 1-inch pieces.
- Set the gnocchi aside on a lightly floured baking sheet or parchment paper.
- Bring a large pot of water to a gentle simmer. Salt generously.
- Gently add the gnocchi and cook until they rise to the surface.
- Remove the gnocchi with a slotted spoon and transfer to the warm tomato sauce.
- Serve immediately with parmigiano-reggiano cheese and fresh basil chiffonade.
Notes
- For a richer flavor, use roasted garlic instead of raw garlic in the tomato sauce.
- To prevent the gnocchi from sticking together, toss them lightly with flour after cutting them into pieces.
- Leftover gnocchi can be stored in the refrigerator for up to 2 days; refresh them by gently simmering in boiling water before reheating.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 70
- Fiber: 5
- Protein: 15
- Cholesterol: 100