Potato Gnocchi With Heirloom Tomato And Ricotta

Potato Gnocchi With Heirloom Tomato And Ricotta

Chris Pandel
Formerly of - The Bristol and Balena
Chicago, IL

Yield: 4 Servings


Potato Gnocchi Ingredients:


  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.