PAN-SEARED GNOCCHI IN GARLIC SAGE BROWN BUTTER SAUCE SERVED WITH CARAMELISED ROASTED CHERRY TOMATOES
3 Russet Potatoes
2 cups 00 Italian flour +1/2 cup extra for work surface as needed (you can use all purpose flour but texture will be different)
1/4 teaspoon salt
1/4 cup Ricotta (optional)
4 tablespoons Unsalted butter
8 leaves fresh sage
Salt as needed
Freshly ground black pepper
1/4 teaspoon lemon zest
GARLIC ROASTED CHERRY TOMATOES:
1 Pound Cherry tomatoes
2 tablespoons Extra-virgin olive oil
1 tablespoon Finely minced garlic
1/2 teaspoon Honey
Kosher salt as needed
Ground black pepper
In a large pot boil potatoes intel tender, remove from the water and let cool on towels to absorb the excess moisture.
Remove the skin. Then pass through a potato ricer. If you don’t have a ricer grate potatoes finely or grate your potatoes in a sieve (it’s time consuming but it works fine).
On a clean surface, press out the potatoes and scatter around on the counter top and the allow the steam to escape. Let them cool and dry out. Do not stack them on top of each other (it creates steam and the moisture locks in).
Sprinkle the flour and salt on the top of the potatoes. Lightly beat the egg. Create a little well in the centre.
Add the egg and ricotta in centre and mix with fork. Bring in the sides with the fork. Mix the dough together gently but do not overwork the dough and don’t overflour it.
On a lightly floured surface, cut small amounts of dough. Form into a loaf, cut the loaf into slices. Roll each slice into rope. Cut the rope into small pieces.
Once you’ve cut the dumplings, create the depression by pressing at the centre of the dumplings with your index finger. This small indentation meant to hold more sauce in each bite.
Dust the small pieces with flour to prevent sticking.
Working in batches. In a large pot of well-salted water to a boil over high heat. Add the gnocchis.
When they rise to the top, remove with the slotted spoon. Directly transfer it in prepared sauce.
GARLIC ROASTED CHERRY TOMATOES:
Heat the oven to 400 degrees F.
Place the tomatoes in a sheet pan.
Crush the minced garlic with a pinch of salt, then beat it with the honey, olive oil, and freshly grounded pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes.
Roast until golden, caramelised, juicy and bubbling, about 10-15 minutes.
These roasted cherry tomatoes will burst and release their juices. Use that to season the gnocchi.
Tip: Store the leftovers in a mason jar in the refrigerator with olive oil, or in any tightly sealed container, lasts up to one week.
In a skillet, over medium-heat and the butter. When the butter is almost completely melted, stir in the sage leaves.
Cook, stirring occasionally, until the butter turns a light brown colour and the sage leaves darken and crisp up slightly, it takes few minutes. Remove from the heat.
Add the gnocchi and the lemon zest to the pan and toss to coat well.
Season to taste with salt and pepper.
If you like gnocchi crispy, add the gnocchi in a single layer and cook, until golden and crisp for about 2-3 minutes.
Add in your roasted tomatoes. Toss. (You can also purée the roasted tomatoes)
Do not forget to season the gnocchi with that delicious juice of caramelised tomatoes.
Serve warm and garnish with Parmesan cheese, if desired.