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Friday, June 14, 2024

Rosso Italian’s Gnocchi Burrata

Ingredients:

2 ½ lbs of potatoes 

2 ¼ cups of semolina flour 

10 ounces fresh cherry tomatoes 

3 cloves of garlic

1 egg, lightly beaten

6 fresh basil leaves

1 ounce of extra virgin olive oil

1 ounce of butter 

8 ounces fresh burrata

Salt 


Directions: 

Arrange the potatoes in a large pot and cover them with plenty of cold water, then bring to a boil on the stove. Reduce heat and let cook for about 30-40 minutes or until fully cooked. While the potatoes are boiling, sift your semolina flour onto your clean counter. When the potatoes are fork tender, drain and mash the potatoes while still hot into the sifted flour. 

Add the egg and a pinch of salt to the mixture, then combine the ingredients with your hands until all ingredients are incorporated evenly and you get a soft but compact dough. Do not over knead the dough, as it will become hard during cooking. Separate the dough and roll it out with your fingertips to form loaves about ¾ of an inch thick. Sprinkle additional semolina flour on the work surface periodically to help you form the loaves. Cover the dough with a towel as you complete the loaves to prevent it from drying out. Cut the loaves into small ¾ inch pieces and press them down lightly with your thumb. Use additional semolina flour to prevent them from sticking together. 

As you prepare the potato gnocchi, arrange them on a tray with a lightly floured cloth. Add the gnocchi a few at a time into boiling salted water. As soon as they come to the surface, the gnocchi are cooked and ready to be drained and seasoned.

To make the sauce, add your extra virgin olive oil to a heated pan and follow with chopped shallot and cherry tomatoes. Cook these for about one minute, or until aromatic, and add a ladle of pasta water until the sauce reaches your desired consistency. 

Add your cooked gnocchi, butter, and parmesan cheese to the pan and continue to sauté for an additional minute or so. 

Finally, plate the gnocchi into your favorite pasta bowl, and garnish with fresh torn burrata, basil leaves, and additional extra virgin olive oil. 

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