Gnocchi With Cherry Tomato Sauce Recipes

Steps:

• For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours.
• Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes.
• In a small bowl, whisk together the egg yolks and a generous pinch of salt.
• Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel.
• One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note).
• For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
• Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes.
• While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter.
• Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.
• In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed.

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.