Gnocchi with Roasted Tomato Coulis
by
Fernanda Ribeiro
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.
- Level
Advanced
- Cooking
3h+
- Overral
4h+
- Ready
Parmesan Cheese
to tasteBasil
to tasteExtra Virgin Olive Oil
to tasteGround Black Pepper
to taste
Roasted Tomato Coulis
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Potato Gnocchi
Unwashed Starchy Potato
2kgEgg
4All-Purpose Flour
300gVegetable Oil
2tbspBlack Pepper Powder
½tspSalt
1tsp
Equipment
Blender
Sieve
Dough Cutter
Parmesan Cheese
to tasteBasil
to tasteExtra Virgin Olive Oil
to tasteGround Black Pepper
to taste
Roasted Tomato Coulis
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Potato Gnocchi
Unwashed Starchy Potato
2kgEgg
4All-Purpose Flour
300gVegetable Oil
2tbspBlack Pepper Powder
½tspSalt
1tsp
Equipment
Blender
Sieve
Dough Cutter
Gnocchi with Roasted Tomato Coulis
Fernanda Ribeiro
Preheat the oven to 250°C
Cut 1kg 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 ¼tsp of red chili flakes, ⅓tsp of smoked paprika, and ½tsp of sumac
Add 1tsp of flaky salt and 1tbsp of honey
Add ¼cup of balsamic vinegar and 2tbsp 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 2kg 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 300g of all-purpose flour over the potatoes
Add 1tsp of salt and ½tsp 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, 1tbsp at a time, to obtain this consistency, being careful to not make the dough too heavy
Divide the dough into small portions and make 3cm thick rolls. Cut each roll into 3cm long pieces
Bring water to a simmer in a medium pot and add 2tbsp 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!