· recipe ·
Pimento Cheese-Stuffed Gnocchi with Tomato Relish
Pimentos bring a gentle sweetness to sharp cheddar. Blot them well so the filling stays thick enough to enclose in the potato dough.
Time and servings
- Prep
- 95 min
- Cook
- 75 min
- Total
- 170 min
- Servings
- 6
Nutrition per serving
- Calories
- about 500
- Protein
- 13 g
- Fat
- 30 g
- Carbs
- 45 g
Make the pimento cheese
Finely grate the cheddar. Drain the pimentos, blot away surface liquid, and finely chop them. Mix with the cheddar, cream cheese, mayonnaise, and black pepper. Divide into 36 portions and refrigerate until firm while you make the gnocchi below.
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
Lightly flour the work surface. Divide the dough into 6 portions, roll each into a rope, and cut each rope into 12 equal pieces for 72 pieces total. These will be paired around the filling after shaping on the gnocchi board.
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.
Fill and seal the gnocchi
Pair the 72 shaped pieces to make 36 dumplings. Flatten the center of each pair, add one chilled filling portion to one half, cover with its partner, and pinch the entire seam closed without trapping air. Gently roll the outer faces on the gnocchi board again to restore the ridges.
Make the tomato relish
Quarter the tomatoes and finely dice the red onion. Stir them with the cider vinegar, brown sugar, and 1 tablespoon15 ml olive oil. Let the relish stand for 15 minutes, then drain off only excess free liquid.
Heat the cooking water
While the tomato relish stands, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the filled gnocchi
Lower the filled gnocchi carefully into the gently boiling water. Once they float, simmer for another 2 to 3 minutes. Cut one open to check that the dough at the seam is tender with no raw, floury center. Lift them out and let the surfaces steam dry for 2 minutes.
Pan-crisp without opening the seams
Warm the remaining olive oil over medium heat. Brown the filled gnocchi gently on their broad sides, turning with care so the pimento cheese stays enclosed.
Serve with relish
Spoon the tangy tomato relish beside and over the crisp filled gnocchi just before serving, keeping most of the ridged surfaces exposed.
