· recipe ·
Crispy Gnocchi with Cherry Tomatoes, Spinach, and Parmesan
Cherry tomatoes collapse into a quick, juicy sauce while a few halves keep their shape. A brief final toss leaves the gnocchi's browned surfaces pleasantly crisp.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 15 g
- Fat
- 16 g
- Carbs
- 62 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.
Prepare the vegetables
Halve the tomatoes and thinly slice the garlic. Keep the spinach whole and finely grate the Parmesan for the finish.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Burst the tomatoes
While the water heats, warm 1 tablespoon15 ml of the olive oil in the skillet over medium heat. Add the tomatoes, garlic, and black pepper and cook until the tomatoes release glossy juices but some halves still hold their shape. Fold in the spinach until just wilted, then transfer the sauce to a serving bowl.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining 2 tablespoons30 ml olive oil in the emptied skillet over medium-high heat. Add the dry gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side.
Coat and serve
Return the tomato-spinach mixture to the skillet and turn it through the hot gnocchi only long enough to coat. Remove from the heat, add the Parmesan, and serve immediately.
