Gnocchi À La Tomate Fraîche Recipe
Homemade Gnocchi with Cherry Tomatoes
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Ingredients
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Gnocchi
Tomato sauce & garnish
Finishing
Method
Gnocchi
- 1
- 2
- 3
Make dough
Heap the cooled riced potato into a mound on a clean work surface. Sprinkle 1 tsp salt and the nutmeg over it. Make a well in the center, add the beaten egg, and begin incorporating the flour a little at a time. Use your hands to gently bring the mixture together until a cohesive dough forms. Do not overwork; dough should be slightly tacky but not sticky. If too sticky, fold in up to 1/4 cup (about 30 g) more flour; if too dry, sprinkle a teaspoon of water.
- 4
Portion and shape
Divide dough into 6 pieces. Roll each into a 3/4-inch (2 cm) diameter rope on a lightly floured surface. Cut ropes into 1-inch (2.5 cm) pieces. To shape, press each piece lightly with a fork or roll over a gnocchi board to create ridges, which help sauce cling.
- 5
Cook gnocchi
Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into the water. They will sink and then float when cooked, about 2–3 minutes after they rise. Use a slotted spoon to transfer cooked gnocchi to a tray; reserve 1/2 cup of the cooking water before draining completely (this is used later).
Tomato sauce & garnish
- 6
Sweat aromatics
While water is heating or gnocchi are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and cook until soft and translucent, about 2–3 minutes. Add the minced garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 7
Cook tomatoes
Add the halved cherry tomatoes and 1/2 tsp salt to the skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes soften and begin to break down and release their juices, about 6–8 minutes. Use the back of a wooden spoon to press some tomatoes against the pan to create a loose sauce but still leaving some whole cherry pieces for texture.
- 8
Finish sauce
Stir in the remaining 1 tablespoon olive oil and torn basil leaves, then add black pepper to taste. If the pan is too dry or sauce seems tight, add up to 1/4–1/2 cup of the reserved gnocchi cooking water to loosen and create a silky sauce.
Combine & finish
- 9
Toss gnocchi with sauce
Add the drained cooked gnocchi to the skillet with the tomato sauce. Add the butter and gently toss over low heat for 1–2 minutes so gnocchi absorb sauce and become glossy. If needed, add more reserved cooking water a tablespoon at a time to reach desired consistency.
- 10
Plate and garnish
Divide gnocchi among warm plates or a serving bowl. Sprinkle with grated Parmesan (or Pecorino), a few extra torn basil leaves, a drizzle of olive oil if desired, and a light crack of black pepper. Serve immediately.
