Gnocchi with Burnt Butter and Tomato
Source of Recipe
the australian women's weekly
List of Ingredients
450g Desiree potatoes, peeled, chopped coarsely
450g Spunta potatoes, peeled, chopped coarsely
1 clove garlic, crushed
2 tablespoons milk
salt
2 egg yolks
1/3 cup (25g) finely grated parmesan cheese
1 cup (150g) plain flour, approximately
100g butter, chopped coarsely
1/3 cup fresh baby basil leaves
3 medium (270g) egg tomatoes, chopped coarsely
freshly ground black pepper
Recipe
Boil or steam potatoes until tender; drain. Cool potatoes slightly, mash with a ricer, mouli or masher until smooth; stir in the garlic, milk and salt to taste. Stir in the egg yolks, cheese and enough of the sifted flour to form a firm dough.
On a lightly floured surface, roll a quarter of the dough into a 2cm thick log. Cut the log into 1.5cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi. Place on a lightly floured tray in a single layer. Repeat with remaining dough. Cover; refrigerate 1 hour.
Cook the gnocchi, in batches, in a large pan of boiling salted water for about 3 minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well.
Meanwhile, melt the butter in a medium frying pan, add basil leaves, cook until crisp. Remove basil from pan with a slotted spoon; drain on absorbent paper. Add tomatoes, cook, stirring, until tomatoes soften.
Combine drained gnocchi and tomato mixture in a large bowl, toss gently to combine. Divide among serving dishes, sprinkle with sea salt and freshly ground black pepper; top with basil. Serve with extra grated parmesan, if desired.
Not suitable to freeze.
Not suitable to microwave.
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