I know the name is long but I want to make sure the elements are there in the name! I was inspired by this when I made sweet potato gnocchi with a browned butter sage sauce and realized that could be used lightly as an undertone. This is rustic yet bright and surpisingly refreshing but also a perfect rainy day dish. —Patrick
Salt and Pepper or to taster
Cloves of garlic
Unsalted sliced almonds
stick of butter
Chopped Italian parsley
In This Recipe
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.
Divide 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.
Heirloom 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.
Cook one stick of butter until browned. Add sage and remove from heat.
Toss 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.