Basilic Gnocchi with Tomatoes
Spoonsparrow Basilic Gnocchi with Tomatoes is a recipe featuring fresh ingredients from the main course category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g waxy potatoes
- Sea salt
- 2 bunches basil
- 150 g flour (+ flour for the work surface)
- 60 g semolina
- 3 egg yolks
- 50 g grated Parmesan
- Pepper
- 2 tbsp olive oil
- parchment paper
- 12 Cherry tomatoes
- 2 tbsp olive oil
- Salt
- Pepper
- a pinch of powdered sugar
- 2 tbsp olive oil
- 400 ml Chicken broth
- 1–2 handfuls arugula leaves
- 2 tbsp butter
- a splash lemon juice
- Pepper
- 100–150 g feta
Instructions
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1.
Wash the potatoes and simmer them with 1 tbsp sea salt until tender.
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2.
While the potatoes cook, wash and dry the basil, then pluck the leaves from the stems.
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3.
Trim the tomato stems and lightly score the skins. Blanch the tomatoes in boiling water for 10–30 seconds depending on ripeness, shock them in cold water, peel off the skins, quarter, core, and collect the juice. Pass the cores and juice through a sieve, discarding the seeds. Brush a baking sheet with ½ tbsp oil. Arrange tomato quarters on the sheet, season with salt, pepper, and a pinch of powdered sugar, drizzle with 2 tbsp olive oil, and bake at 100 °C for 40–50 minutes to dry.
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4.
Drain the cooked potatoes, peel, break apart, and let them steam off. Pass the potatoes through a potato ricer and knead into a smooth dough with flour, semolina, egg yolks, and Parmesan. Finely chop or puree basil leaves and fold into the dough. Season the dough with salt and pepper.
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5.
On a floured surface roll the dough into even ropes. Slice the ropes into ~5 g pieces with a knife. Shape each piece into a ball, gently press with the back of a fork if desired. Place the finished gnocchi on a floured parchment paper.
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6.
Bring plenty of salted water to a boil in a pot. Slide half the gnocchi from the parchment into the boiling water, lower the heat slightly, and simmer for about 4 minutes until they float to the surface. Remove the gnocchi with a slotted spoon, drain, and spread on a plate. Repeat with the remaining gnocchi. Drizzle olive oil over the gnocchi, distribute it by hand, and set aside.
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7.
Just before serving, trim or discard arugula stems and wash the leaves. In a wide pot bring 2 tbsp olive oil, chicken broth, and the strained tomato juice to a boil. Add the gnocchi and butter to the broth, simmer for 2 minutes, then season with lemon juice, salt, and pepper. If needed, add more chicken broth. Toss in the arugula leaves and oven‑baked tomato fillets, divide the gnocchi among four plates, and crumble feta over the top.
