Make the gnocchi- Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino, and 1 T salt into the potato mixture.
Mound 3/4 cup flour on a surface, add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1 inch diameter log. Cut each long into 1/2 inch pieces, place on parchment-lined baking sheet and refrigerate while making the sauce.
Make the sauce- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with S and P and toss; cook until the tomatoes are just soft, 2 more minutes.
Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with sauce. Top with more basil and pecorino.
Originally Submitted
8/22/2010
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