Potato Gnocchi with Cherry Tomatoes, Zucchini & Burrata
Ingredients
4 Servings
Cherry Tomato 100 grams
Zucchini 1
Burrata cheese 150 grams
Basil (Leaves) as needed
Parmesan cheese (Grated) as needed
Salt as needed
Extra-virgin olive oil as needed
Garlic Cloves 1
Homemade Potato Gnocchi Dough
Potatoes 800 grams
All-purpose flour 250 grams
Eggs (Yolk Only) 1
Salt
Preparation
Prepare the fresh potato gnocchi
Wash potatoes that are more or less the same size (this helps keep cooking time as uniform as possible for potatoes). Boil large pot of salted water, and allow potatoes to cook until softened and can be pierced with a fork. Remove from heat, allow to cool slightly. Place into medium mixing bowl.
When cool enough to handle, remove peels and using either potato masher or food mill, mash while still warm, and adjust to taste with salt. Allow to cool completely.
Shape hole into middle of mashed potatoes. Add egg and blend well. Add flour, blend ingredients together well with hands - be careful to not overmix. Dust working surface with flour, and once ingredients are well blended, place half of blend onto floured working space using spatula to help you. Using your hands, create small rounded logs thickness of a pinky finger. Using sharp kitchen knife, cut each log into smaller pieces 1cm thick.
Size and thickness of your gnocchi depends on the size of your logs, and the size you cut them into. It’s up to you to shape and size gnocchi pieces to find your perfect size. Dust cut gnocchi pieces lightly with flour, and place gently onto plastic kitchen tray or wooden working board.
If making a gluten-free version, substitute all-purpose flour with rice flour, and use rice flour to dust cut gnocchi pieces.
Prepare the cherry tomato and zucchini sauce
Slice cherry tomatoes into quarters and place into medium mixing bowl. Dress with extra-virgin olive oil, salt to taste, and fresh basil leaves.
Place fresh Burrata in small mixing bowl, and using kitchen scissors, cut into coarsely. Dice cleaned zucchini into medium-sized cubes, set aside. Heat olive oil in medium-size sauté pan, add smashed garlic clove. When garlic is lightly golden-brown, add diced zucchini, adjust to taste with salt and allow to sauté for maximum 1 minute. Zucchini should be well-crisped when done cooking. Add cherry tomatoes to pan with zucchini, and allow flavors to blend for a couple of minutes.
Cook the potato gnocchi and finish dish
Boil large pot of salted water, add gnocchi and allow to cook for a few minutes until gnocchi float to surface of water. Drain well, add to zucchini and cherry tomato sauce. Blend gnocchi and sauce well, being careful not to break gnocchi.
Place serving of gnocchi onto individual serving plates, and top with small soup spoon of Burrata on top of gnocchi. Garnish with grated Parmesan and a drizzle of olive oil. Serve promptly.
