Potato Gnocchi with Blistered Tomatoes

There is no shortage of comforting dishes that can be made with a sack of potatoes. Light and tender, gnocchi are marvelous little Italian potato dumplings that can be dressed up in a wide variety of sauces. While packages of shelf stable, store-bought gnocchi have been a reliable staple in my pantry for many years, they are pale in comparison to the delicate texture of homemade. Here I have them tossed in a quick sauce of blistered tomatoes, garlic and herbs. A wonderful way to celebrate the flavors of summer.

Ingredients:

For the gnocchi:

1 ½ pounds Russet potatoes

Salt and fresh ground black pepper

½ to ¾ cup all-purpose flour, plus more as needed

For the sauce:

1 pint cherry tomatoes

Olive oil

4 tablespoons butter

10 to 20 fresh sage leaves

1 tablespoon fresh oregano leaves, chopped

3 to 4 garlic cloves, sliced

Pinch crushed red pepper flakes

Fresh basil leaves

Parmesan cheese, finely grated

Directions:

Preheat oven to 400 degrees. When hot, bake the potatoes until tender, about 50 minutes to 1 hour. Pull the potatoes from the oven and immediately split them open to let the steam escape. Set them aside to cool. When they are cool enough to handle, use a spoon to scoop out the flesh.

While the potatoes are cooling, place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a pinch of salt. Roast tomatoes until they begin to burst, about 15 minutes. Remove from the oven and allow to cool on the baking sheet. Meanwhile, set a large pot of salted water to a boil on the stovetop.

Next, pass the potato flesh through a potato ricer or food mill, and season to taste with salt and black pepper. Sprinkle ¼ cup flour on a clean counter or work surface and knead the potatoes into the flour. Sprinkle the remaining ¼ cup flour over the top and knead until the dough just comes together. If the dough feels too loose, add a little more flour a tablespoon at a time. Pinch off a bite size piece of the dough and add to the pot of boiling water to test if it will hold its shape. The gnocchi will float to the top when it is done. If the gnocchi breaks up add a little more flour to the dough.

Lightly flour your work surface. Roll a piece of the dough out into a rope about ½-inch thick, then cut the rope into ½-inch lengths. Roll each piece along the tines of a fork to give the classic gnocchi ridges. Continue with remaining dough. Lay gnocchi in a single layer on a floured sheet pan. Cover loosely with a kitchen towel while the water returns to a boil. Add the gnocchi, a few at a time to prevent them from sticking together, to the pot of water. Reduce heat to maintain a gentle boil. A few seconds after they float to the top, the gnocchi are done. Remove with a mesh strainer or slotted spoon and transfer to a bowl, then toss the cooked gnocchi with a little drizzle of olive oil. Set aside while you make the sauce.

In a large skillet melt the butter with the sage leaves over medium heat for a few minutes until the butter begins to color and the sage is sizzling. Next add the garlic and oregano, cooking until fragrant, about another minute. Add the gnocchi to the pan and toss quickly to coat in the herbs and butter. Cook for a few minutes then add the tomatoes and pepper flakes. Toss to heat the tomatoes and allow the sauce to come to a simmer. Taste the sauce and adjust seasoning, adding more salt as needed. Take off the heat and sprinkle the top with grated parmesan and garnish with torn basil leaves. Serve immediately.

Notes:

These gnocchi could be cooked and served with several sauces. Butter and sage is a classic, as is a cream sauce with pancetta and garlic.

This is a recipe where it is important to have all your ingredients prepped and ready before you start cooking. Because the sauce comes together so quickly, it is important to start that step right before serving.

This makes a lovely vegetarian entrée, or a flavorful side dish to a variety of grilled meats. I served this with grilled sausages and a glorious bottle of chilled rose.

Enjoy.