Basil gnocchi with oven tomatoes and buffalo mozzarella
Servings: 4 people
Ingredients
Basil gnocchi
- 800 g cooked potatoes pressed through the potato ricer and cooled down
- 4 egg yolks
- 15 leaves fresh basil
- salt, pepper, nutmeg
- 25 g butter melted
- 220 g flour
Oven tomatoes:
- 600-800 g cherry tomatoes
- olive oil, salt, pepper
- 1 tbsp dried herbs like thyme or basil
- 1 tbsp powdered sugar
- 50 ml white wine
- 20 g butter cold
- 15 g parmesan grated
- 250 g buffalo mozzarella cut into small cubes
Instructions
- Wash the cocktail tomatoes and braise them on a tray in the oven at 180 degrees Celsius or 350 degrees Fahrenheit for 25 minutes. After 20 minutes, briefly spray the tomatoes with olive oil (preferably with an oil spray to distribute the oil evenly), sprinkle spices over them and finish stewing. Then take the tomatoes out of the oven, let them cool down and carefully remove the skin of the tomatoes from the pulp with your hands.
- For the gnocchi, mix the egg yolks with the fresh basil leaves in a mixer and add it to the cooled potato mixture,flour, melted butter and the spices to knead to a smooth dough.
- Heat the flesh of the tomatoes in a frying pan with the icing sugar, crushing the tomatoes slightly to release their juice. Deglaze with white wine and let it boil down on medium heat.
- Divide the gnocchi dough into 8 parts, roll a long snake out of each. From these snakes with a diameter of 1 cm cut off 1-2 cm long pieces and put them aside (sprinkle them with enough flour so that they do not stick together!) Cook the gnocchi in boiling salted water until they float on the surface (2-3 minutes).
- Add the gnocchi to the tomato stock, if necessary add some cooking water and thicken everything with butter and parmesan. Cut the buffalo mozzarella into small pieces and serve with the gnocchi.