Mar 15, 2007
Herb Gnocchi with Tomato Salsa
- 800 grams baking potatoes, scrubbed
- 1 heaped cup flour
- sea salt
- basil
- parsley
- 1 egg, beaten
- olive oil
- butter
- 5 vine ripened plum tomatoes, peeled, seeded, diced
- 1/2 onion, minced
- 1/4 cup lemon juice
- 1 tbsp sesame oil
- generous dash tabasco
- 1 tbsp cilantro, minced
- cracked pepper
- Preheat the oven to 350 F. Wrap the potatoes in foil, without scoring or piercing them and bake them for 1 1/4 hours hours. Cool 10 minutes and then peel off their skins. Mash well and cool.
- Mix the potatoes with the flour and 1 tsp of salt. Add 1 tbsp minced basil, and 1 tbsp minced parsley. Work in the egg until smooth and doughy.
- bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Divide the dough into 8 balls and then roll them out to narrow sausages with your hands. Cut into small nubs. Cook the gnocchi, in batches,i about 3 minutes, until they have risen to the surface of the pot. Cool in the ice water and then drain. Drizzle with olive oil and cool.
- Combine the tomatoes, onion, lemon juice, sesame oil, tabasco, 1 tbsp basil, cilantro, and 1 tbsp of parsley. Season to taste with salt and pepper.
- Melt the butter with 1 tbsp of olive oil in a large skillet. Saute the gnocchi in the butter. Serve with the salsa.
David and I made this for mom and dad and it was delicious. It is very closely based off a gordon ramsay recipe.