- 1 ½ gallon water
- salt as needed
- 24 ounces potato gnocchi**
- 4 ounces extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 teaspoons pepperoncini, chopped
- 1 tablespoon butter
- ½ cup pasta water
- 36 baby heirloom tomatoes, peeled
- 4 ounces hand dipped ricotta cheese
- 2 tablespoons parsley, chiffonade
- pepper as needed
- Parmesan cheese, grated, as needed
Potato Gnocchi Ingredients:
- 2,000 gram Idaho® russet potatoes
- salt as needed
- 4 egg yolks
- 4 ounces melted butter
- 4 ounces olive oil
- ½ but nutmeg, freshly grated
- 2,000 grams plus as needed, divided, “00” flour
- Boil water with enough salt to taste like the sea. Drop gnocchi in and simmer until 1 minute after they float.
- Meanwhile, heat oil in a sauté pan and add garlic. Cook garlic until light brown, then add pepperoncini.
- Place poached gnocchi in sauté pan, along with butter and pasta water. Once reduced by half, toss in tomatoes and ricotta. Cook until ricotta coats the pasta.
- Toss in parsley. Garnish with black pepper and parmesan.
Potato Gnocchi Directions:
- Stick potatoes with a fork and place on a tray covered with salt. Bake in a 350° F oven until tender. Let cool enough to handle. Split potatoes and rice, then into a large bowl. Measure the weight of the mixture and adjust recipe as needed.
- Mix wet ingredients together in a bowl. Season potato with salt and nutmeg. Add wet ingredients and fold in lightly.
- Add “00” flour in stages and only as needed. Once dough is a homogeneous mixture, remove from the bowl and separate into 8-10 dough balls. Roll the dough and cut the gnocchi onto lightly floured half-sheet trays. Reserve, refrigerated.