· recipe ·
Summer Gnocchi with Corn, Tomatoes and Burrata
Burrata has a mozzarella shell surrounding a soft filling of cream and cheese strands. Tearing it open at the table lets that filling mingle with the warm vegetables.
Time and servings
- Prep
- 55 min
- Cook
- 65 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 18 g
- Fat
- 27 g
- Carbs
- 76 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
Cut the corn from the cobs, cut the zucchini into small pieces, and halve the cherry tomatoes.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Cook the summer vegetables
While the water heats, warm the olive oil over medium-high heat. Add the zucchini and corn and cook until lightly browned. Add the tomatoes and cook only until they begin to release juice, then spoon the vegetables onto a plate.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Brown the gnocchi
Melt the butter in the same skillet over medium heat. Add the drained gnocchi while the butter is foaming and let their broad sides brown before turning them; the butter's milk solids should turn golden alongside them, not black. Return the vegetables, add black pepper, and fold together just until hot.
Add the burrata
Spoon the hot gnocchi and vegetables onto a platter. Tear the burrata over the top and finish with basil. Serve while the cheese is cool and creamy against the hot skillet mixture.
