· recipe ·
Baked Feta Gnocchi with Cherry Tomatoes
Feta softens in the oven but does not melt into long strands like mozzarella. Mashed with the tomatoes' juices, it becomes a tangy, slightly textured sauce.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 510
- Protein
- 16 g
- Fat
- 23 g
- Carbs
- 63 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Roast the feta and tomatoes
Heat the oven to 425°F220°C. Put the feta in the center of a baking dish and surround it with the cherry tomatoes and whole garlic cloves. Add the olive oil and black pepper and roast until the tomatoes burst and the feta softens.
Heat the cooking water
Use 3 quarts3 liters of water. When the tomatoes begin to burst, bring the cooking water to a gentle boil while the feta finishes roasting. Add 1 1/2 tsp9 g of the salt to the water.
Make the feta sauce
Press the roasted garlic into the softened feta and tomatoes and stir in the baking dish until a chunky, creamy sauce forms.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let excess water drain away.
Give the gnocchi a short bake
Fold the poached gnocchi into the hot feta sauce and return the dish to the oven for 6 to 8 minutes, only until the sauce bubbles at the edges.
Finish with basil
Tear the basil over the hot dish, fold once, and serve promptly.
