by Patrick
Photo by Patrick
Patrick's Notes:
Expand3/4 pounds Russet Potatoes Ask a question about this ingredient
1 Large egg Ask a question about this ingredient
10 pinches Salt and Pepper or to taster Ask a question about this ingredient
1/4 cup Flour Ask a question about this ingredient
15 Basil leaves Ask a question about this ingredient
4 Heirloom tomatoes Ask a question about this ingredient
4 Cloves of garlic Ask a question about this ingredient
1 tablespoon Unsalted sliced almonds Ask a question about this ingredient
1 stick of butter Ask a question about this ingredient
5 Sage leaves Ask a question about this ingredient
1 handful Chopped Italian parsley Ask a question about this ingredient
Start by piercing each potato multiple times and microwave till tender. Feel free to boil or use any method you’d like to get the potatoes tender. Use potato ricer or food mill to rice the potato (mash if you do not have a ricer but this is definitely the best method). Add salt, pepper, nutmeg, and parmesan to potatoes and mix. On a floured surface shape potatoes into a circle with a hole in the center and cover evenly with the flour. Puree one heirloom tomato and whisk it into the egg. Pour egg mixture into the hole of circle and swirl with your fingers to connect it to the potatoes. Push the potatoes inward towards the hole and work until it becomes a dough.
Ask a question about this stepDivide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope and cut the dough into 1-inch pieces. On the back side of a fork, press the dough piece with your thumb and roll off. Do this for all of the dough and place on cookie sheet. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface and then allow to cook one minute longer.
Ask a question about this stepHeirloom Tomato Pesto: Combine basil, parsley, heirloom tomatoes, almonds, olive oil, and garlic in food processor and purify. Add parmesan, salt and pepper and pulse three to four times.
Ask a question about this stepCook one stick of butter until browned. Add sage and remove from heat.
Ask a question about this stepToss the gnocchi in the browned butter sauce and place in a serving bowl. Spoon heirloom tomato basil sauce over the top of the gnocchi and sprinkle fresh parm and serve.
Ask a question about this stepThis sounds delicious, and I'm going to give it a go! Love sweet potato gnocchi with browned butter sage sauce so I'm thinking our tastes are similar.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Oh...my...God. This sounds SO wonderful. It's on my agenda this weekend.