CRISPY GNOCCHI WITH BURRATA AND TOMATO CONFIT
4-6
1
hourOur Gnocchi Workshop is one of our most popular cooking classes. Instructor Lili demystifies the technique and proves that homemade gnocchi is doable – and delicious! Puffy, delicate potato gnocchi sizzle in tomato-rich oil and are dolloped with creamy burrata. A symphony of flavors and textures on a plate. Divine.
Ready to try your hand at hand formed gnocchi and pasta? Check out our Malloreddus Boards for curved ridged pasta shapes and the Gnocchi Board for perfectly puffed potato dumplings.
Ingredients
For the Potato Gnocchi:
3 lb russet potatoes, skin on and scrubbed clean, pricked all over with a fork
3 large egg yolks, lightly beaten
¾ cup plus 2 Tbl all-purpose flour, sifted
For the Tomato Confit:
2 lb sweet cherry tomatoes
10 peeled garlic cloves
Burrata for serving the gnocchi
Salt and freshly ground black pepper
Instructions
- For the tomato and garlic confit: Add cherry tomatoes and peeled garlic cloves to dutch oven. Cover in olive oil until everything is submerged. Cook over the lowest possible heat until the tomatoes begin to burst and the garlic is soft and spreadable, about 20-40 mins. Watch is closely – you want a lazy bubble, not a simmer. Once cooked, turn off the heat and hold until ready to sizzle the gnocchi.
- Preheat oven to 450°F. Place the potatoes directly on the middle rack of the oven and bake for 45 minutes to 1 hour, or until cooked through.
- While the potatoes are still hot, using a kitchen towel, slice open the potatoes and scoop out their insides, discarding the skins. You will need 1lb + 5 oz cooked potato flesh.
- Use a potato ricer to finely mash the potato directly onto a clean work surface. Lightly spread the potato out so it’s not all in one large mount. Sprinkle evenly with the egg yolks, followed by the flour and ½ tsp salt. Use a pastry cutter or bench scraper to cut into the mixture, chopping repeatedly to evenly distribute everything. Use your fingers to gather everything together into a ball – don’t knead at this point. Set aside.
- Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Clean work surface, and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each.
- Roll 1 dough piece into a 3/4-inch-thick rope, about 10-12 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces. Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.
- Bring a large saucepan of well-salted water to a boil on a medium-high heat. Add about 12 gnocchi at a time for 1-2 minutes, or until gnocchi float to the surface.
- Add 3 Tbl of the oil from the tomato confit to a skillet and heat over medium heat. As the gnocchi float to the surface, remove them with a slotted spoon and move to the skillet with to oil. Cook undisturbed until golden and crisp, about 3 mins. Then flip and repeat. Transfer from the pan to a paper towel lined plate and season with sat.
- For serving: Arrange the sizzled gnocchi on a platter and tear the burrata and scatter on the platter. Top with the tomato and garlic confit and drizzle with more of the confit oil. Season with salt and freshly ground pepper.
