Inspired by Look & Cook Italian Country Cooking
Gnocchi just seems to be the perfect dish when you want something comforting yet light as we move into spring and summer. It is the perfect meal: satisfying in texture, but light and able to soak up the flavor of the sauce very well.
Although gnocchi appears intimidating to make at first glance, this recipe shows how easy it really is. Varied in flavor, the texture of gnocchi is pillowy and melts in your mouth, which is why I decided to use a combination of Japanese sweet potatoes and black garlic. The subtle sweetness of the potatoes alongside the fermented taste of the black garlic complemented the soft texture of gnocchi so well, that this recipe is sure to impress your family or at a dinner party.
The instructions offer two options to create the sauce, but they are both very easy to make and very versatile. If you cannot decide, just make both!— the diners can top the gnocchi with their choice of sauce.
Finally, while I used a fork to make the characteristic ridges on the gnocchi, there is also a tool that you can buy in kitchen supply shops or on Amazon that produces the same effect. Both are similarly easy to use.
Ingredients:
1 1/2 or 1 lb. Japanese sweet potato, peeled and cooked until tender
6 gloves black garlic, chopped
2 egg yolks
1 cup all-purpose flour, sifted
1 teaspoon salt
Sauce:
4 tomatoes, cubed
Salt and pepper
2 tablespoons olive oil
1/2 cup olives, diced
Fresh basil for garnish
Fresh mozzarella
Yields: Serving for 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Method:
Once the potatoes are steamed and tender, press through a ricer.
Add the black garlic and mix with a fork.
Place the mixture on the work surface and create a well in the middle.
Add the egg yolks and salt.
Slowly add the sifted flour and start mixing in the flour with the potato/egg mixture.
The dough should be smooth.
Form into a ball.
Cover and place in the refrigerator.
Make the sauce:
Option one:
Place the cubed tomatoes in a blender and puree.
Place in a bowl and add salt, pepper and olive oil.
Option two:
Place the cubed tomatoes in a bowl, add the olives, basil, salt and pepper and olive oil.
Mix and set a side until ready to use.
Forming and cooking the Gnocchi:
Remove the dough from the refrigerator.
Take small portions of the dough and roll out into a long log about 3/4 inch thick.
Cut the log into pieces, and roll each piece on the top of a fork to make indentations.
Place on a baking sheet and place in the refrigerator again until ready to use.
Fill a dutch oven halfway with water add salt.
Let the water come to a gentle simmer.
Cook the gnocchi in batches until they float to the top.
With a slotted spoon, remove the gnocchi.
Allow to drain, and place in whichever sauce you wish you use.