Potato Gnocchi With Heirloom Tomato And Ricotta

Ingredients:

  • 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

Directions:

  1. Boil water with enough salt to taste like the sea. Drop gnocchi in and simmer until 1 minute after they float.
  2. Meanwhile, heat oil in a sauté pan and add garlic. Cook garlic until light brown, then add pepperoncini.
  3. 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.
  4. Toss in parsley. Garnish with black pepper and parmesan.
Potato Gnocchi Directions:
  1. 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.
  2. Mix wet ingredients together in a bowl. Season potato with salt and nutmeg. Add wet ingredients and fold in lightly.
  3. 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.
Print Recipe

Yield: 4 Servings

Source:
Chris Pandel
The Bristol and Balena
Chicago, IL

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