Gnocchi À La Tomate Fraîche Recipe

Bake or steam the potatoes

Preheat oven to 200°C (400°F). Pierce potatoes with a fork and bake on a tray 45–60 minutes until very tender (or steam/boil whole for 30–40 minutes). Let cool slightly until they can be handled but still warm.

Rice or mash

While still warm, peel the potatoes. Pass through a potato ricer into a large bowl (or mash very finely). Spread the riced potato in the bowl to let some steam escape for 5 minutes to dry slightly.

Form the dough

Sprinkle the salt and most of the flour (reserve ~30 g) over the warm potatoes. Make a well and add the egg. Gently fold together with a bench scraper or hands until a cohesive dough forms. Add remaining flour a little at a time only if the dough is sticky; it should be soft and slightly tacky but hold shape. Avoid overworking.

Shape the gnocchi

Divide dough into 4 pieces. Roll each into a 2 cm diameter rope on a lightly floured surface. Cut into 2 cm pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place on a lightly floured tray in a single layer.

Cook the gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into simmering water. They are done when they float plus 30–45 seconds. Remove with a slotted spoon to a tray. Keep warm while you prepare the sauce.

Sauté aromatics

Heat 2 tbs olive oil in a wide sauté pan over medium heat. Add sliced garlic and chopped shallot and cook 1–2 minutes until fragrant and translucent but not browned.

Add the cherry tomatoes and a pinch of salt and red pepper flakes. Increase heat to medium-high and let tomatoes cook, stirring occasionally, until they begin to soften and blister and release juices, about 6–8 minutes.

If using, stir in the tomato paste and cook 1 minute. Deglaze the pan with the white wine (or vermouth) if using, scraping up any browned bits, and simmer 2 minutes until alcohol cooks off and sauce is slightly reduced. Taste and adjust salt and pepper.

Stir in torn basil and remaining 1 tbs olive oil, then reduce heat to low and keep sauce warm. If sauce gets too thick, add 1–2 tbs pasta cooking water from the gnocchi pot to loosen.

Heat a large skillet over medium. Add the butter and the remaining 1 tbs olive oil. Add a batch of cooked gnocchi and sear 1–2 minutes, tossing, until just lightly golden on some sides (optional step for texture).

Add the warm tomato sauce to the skillet with the gnocchi and gently toss to combine, coating evenly. Cook together 1–2 minutes to marry flavors. If needed, add a splash of reserved cooking water to achieve a silky sauce.

Turn off heat. Stir in half of the grated cheese and taste; add more salt/pepper if needed.

Serve the gnocchi hot, topped with remaining cheese and extra torn basil leaves as garnish.