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Main Ingredient: Gnocchi
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Prep Time: 30 mins
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Cook Time: 1 hr 30 mins
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Serves: 4
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Recipe by: OXO
With OXO Chef in Residence Danielle Alvarez
Method:
- Place potatoes on a rack or bed of rock salt and bake for about an hour or until completely tender throughout.
- Peel the skin off and push through a ricer into a large mixing bowl.
- Add in the Parmigiano and egg yolks and a pinch of salt and mix with a spoon. Add the flour and fold gently, to not overwork.
- Cut the dough into four pieces. Roll each into a thin log and cut into 2cm lengths. Place on floured trays.
- Peel the tomatoes using the OXO peeler.
- Cut out and remove any stems, then cut through the equator and discard the seeds. Cut tomatoes again into chunks.
- Season well with salt and simmer with a lid on for the first 15 minutes then remove the lid and simmer a further 10-15 minutes until thickened.
- Use a potato masher or food mill to crush the tomatoes to a sauce consistency.
- Boil the gnocchi in salted water until they float, then lift from the water using a skimmer.
- Sear your gnocchi in a non-stick pan over medium heat until golden. Toss everything together and divide onto plates.
- Finish with olive oil and Pecorino Romano cheese. Enjoy!
