
Gnocchi with Roasted Tomato Coulis
3h 10m
Simple and delicate, this recipe is guaranteed to please everyone. Perfect for a light dinner.
A traditional group of Italian pastas, Gnocchi can be traced back to the Roman Empire. The family consists of small dumplings, with recipes that vary greatly by region.
Preheat the oven to 250 °C
Cut 1 kg of ripe tomatoes in quarters
Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces
Spread the tomatoes and the bell pepper in a baking dish
Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac
Add 1 tsp of flaky salt and 1 tbsp of honey
Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil
Bake the tomatoes for about 40m until blistered
Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready
Wrap 2 kg of starchy potatoes in aluminum foil
Bake the potatoes for about 45m, until fork-tender
Peel the potatoes while still hot
Pass the potatoes through a sieve into a large bowl
Separate 4 egg yolks from the whites in a bowl
Make a well in the middle of the potatoes and place the egg yolks
Sift 300 g of all-purpose flour over the potatoes
Add 1 tsp of salt and ½ tsp of black pepper powder. Mix until uniform
Transfer to a clean surface and knead the dough until it is homogeneous and doesn't stick to your hands. If needed, add more flour, 1 tbsp at a time, to obtain this consistency, being careful to not make the dough too heavy
Divide the dough into small portions and make 3 cm thick rolls. Cut each roll into 3 cm long pieces
Bring water to a simmer in a medium pot and add 2 tbsp of vegetable oil
Add salt to taste. Cook the gnocchi until they float. The potato gnocchi is ready
Plate the gnocchi and drizzle with the tomato coulis
Garnish with parmesan cheese and basil leaves. Drizzle olive oil and season with ground black pepper to taste. The gnocchi with roasted tomato coulis is ready
Buon appetito!
Yield 8 portions
Parmesan Cheese
to tasteBasil
to tasteExtra Virgin Olive Oil
to tasteGround Black Pepper
to taste
Roasted Tomato Coulis
Ripe Tomato
1 kgRed Bell Pepper
1Smoked Paprika
⅓ tspSumac
½ gRed Chili Flakes
¼ tspBalsamic Vinegar
¼ cupHoney
1 tbspOlive Oil
2 tbspFlaky Salt
1 tsp
Potato Gnocchi
Unwashed Starchy Potato
2 kgEgg
4All-Purpose Flour
300 gVegetable Oil
2 tbspBlack Pepper Powder
½ tspSalt
1 tsp
Equipment
Blender
Sieve
Dough Cutter