Garlicky Roasted Tomatoes & Crispy Shallots give these pillowy Potato Gnocchi tons of flavor. Top it with fresh basil and Parmesan cheese and you have the perfect meal.
Gnocchi to most people is a meal that you get in a restaurant. They would never think of making it at home, they think it’s too complicated, but that can’t be further from the truth. With just five ingredients you can make pillowy gnocchi and top it with a variety of different sauces to make the perfect hearty dish anytime.
How To Make Gnocchi:
Making Gnocchi starts with a potato. I find that a russet is the best potato to use because of their low moisture content. A red Potato is too waxy and will result in gluey gnocchi.
I start by placing the potatoes in a microwave safe dish and puncturing several holes in them. The microwave is a good way to cook the potatoes because the microwave slightly dries out the potato which will lend to a fluffier gnocchi. I cook the potatoes until tender. Then remove them from the microwave and cut them in half immediately to allow the steam to escape.
When the potatoes are still warm but are easier to handle, scoop out the flesh into a ricer, and rice into a medium size bowl.
To the riced potatoes add the salt, pepper and all purpose flour and toss gently to combine.
Form a well in the center of the potato flour mixture and add the egg and mix to combine. Remove dough from the bowl and place on a lightly floured counter. Knead the dough 4 to 5 times until all ingredients are blended together.
Divide dough into four equal pieces. Using the palms of your hands, roll each piece into a 1/2” diameter rope. Cut the dough into 1” pieces. Place a fork on the counter with the back of the fork facing up. Place a 1” piece of dough at the top of the fork and roll it down the tines of the fork to form the ridges in the gnocchi. Continue with the remaining dough pieces until complete.
Bring a large pot of water to a vigorous boil. And season with a generous amount of salt. Add the gnocchi to the boiling water and stir to prevent sticking. Cook until gnocchi rises to the surface, about 2 minutes. Cook an additional 2 minutes or until gnocchi are tender. Drain gnocchi and place in a serving bowl.
How To Make Garlicky Roasted Tomatoes & Shallot Sauce
Peal and slice shallots and place them in a large dutch oven. Rinse and pierce your tomatoes and add them to the pot. Peel the garlic cloves and add the whole garlic cloves to the pot as well. Drizzle with olive oil and sprinkle with salt, pepper and fresh thyme and toss to coat. Place in the oven at 350 and bake for 30 minutes or until tomatoes start to have a slight char and the shallots have caramelized. Remove from oven and smash the softened garlic cloves with a fork. Then mix all ingredients together.
To Assemble
Add the cooked gnocchi to the roasted tomatoes and mix to coat.
To serve top with chopped basil and grated Parmesan cheese.
Gnocchi With Garlicky Roasted Tomatoes & Shallots
Ingredients:
For The Gnocchi:
- 1 1/2 Pounds of russet potato’s, about 2 medium potatoes
- 1 Cup all purpose flour + more for dusting
- 1 Egg
- 1/2 Teaspoon Salt
- 1/4 Teaspoon ground pepper
For The Garlicky Roasted Tomatoes & Shallots
- 1 Pound grape tomatoes
- 4 Shallots, peeled and sliced
- 4 To 5 cloves of garlic whole
- 2 Tablespoons olive oil
- 1 Teaspoon Fresh thyme
- Pinch salt and Pepper
Instructions:
- Preheat oven to 350º.
- Add the sliced shallots, tomatoes and whole garlic cloves to a dutch oven. Drizzle with olive oil and sprinkle with salt, pepper and fresh thyme. Place in the preheated oven and cook for 30 minutes or until tomatoes start to char and shallots are caramelized. Remove from oven smash softened garlic with a fork and mix to combine.
- Rinse and dry potatoes. Using a fork, puncture several holes in each potato and place them in the microwave and cook until tender, about 12 minutes. Once tender remove from microwave and immediately cut in half to allow the steam to escape.
- When still warm but easier to handle, remove the flesh from the potatoes and place in a ricer. Rice the potatoes into a medium sized bowl. Add the flour, salt and pepper and gently toss to combine. Create a well in the center of the mixture and add an egg to it. Gently toss all the ingredients together to combine. Turn the dough out onto a lightly floured surface. Knead dough 4 or 5 times to combine.
- Cut dough into 4 equal portions. Using the palms of your hands, roll out the dough into a 1/2” diameter rope. Cut the dough into 1” pieces. Place a fork on the counter with the back of the fork facing up. Place a 1” piece of dough at the top of the fork and roll it down the tines of the fork to form the ridges in the gnocchi. Continue with the remaining dough pieces.
- Bring a large pot of salted water to a vigorous boil. Add the gnocchi and allow to cook for 2 to 3 minutes or until gnocchi float to the top. Continue cooking an additional 2 minutes, until tender. Drain gnocchi and combine with roasted tomatoes. Toss all ingredients to coat.
- To serve, top with fresh chopped basil and sprinkle with grated Parmesan cheese.
- Enjoy.
