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VEGETARIAN |
HOMEMADE GNOCCHI WITH CHERRY TOMATO SAUCE AND BASIL
BY CHEF MAURIZIO PACE
HEAD CHEF AT LA PETITE MAISON DOHA
Serves 4 | Prep/cooking time 1 hour 45 mins
INGREDIENTS |
For the Gnocchi:
- 500g medium-sized potatoes
- 50g type 00 flour
- 1 egg
- 20g Parmesan cheese, grated
- Salt, to taste
For the Cherry Tomato Sauce:
- 10g extra virgin olive oil
- 300g cherry tomatoes
- Salt, to taste
PREPARATION |
- Bake the Potatoes: Preheat the oven to 180°C. Bake the potatoes for about 1 hour, until tender.
- Prepare the Sauce: Chop the cherry tomatoes. In a pan, heat the olive oil, then add the chopped tomatoes and salt. Cook until a sweet sauce is achieved, then set aside.
- Make the Gnocchi: Once the potatoes are cooked, remove the pulp and press it through a potato ricer. Form a well in the center, then add the flour, egg, grated Parmesan, and salt. Mix well to form a dough.
- Shape the Gnocchi: Divide the dough into small pieces and roll them into balls. Flatten each ball slightly and use a fork to create ridges.
- Cook the Gnocchi: Blanch the gnocchi in salted boiling water until they float to the surface. Drain and add them to the sauce, tossing gently to coat.
- Serve: Finish with a generous amount of grated Parmesan and fresh basil leaves. Enjoy your delicious gnocchi!
