- 1/2 pound cold mashed unseasoned potatoes
- 1 egg yolk
- 1 Tbs melted butter or olive oil
- 2/3 cups 100g all purpose flour
- 2 Tbs parmesan cheese (grated)
- 1 teaspoon salt
- Black pepper
- Nutmeg (a few gratings)
- 1 cups cherry tomatoes (cut in half)
- 1 spring onion (minced)
- Additional grated parmesan cheese
- Fresh basil (minced)
- Have sheet pans floured lightly.
- In a large bowl mix cold potatoes, yolk and butter or oil.
- Add flour, cheese, salt, pepper to taste, nutmeg.
- Mix well and dump onto a floured counter.
- Add a few tablespoons all purpose flour on the dough, and fold over itself a few times to mix.
- Gather into a long rectangle, and divide in 3-4 parts.
- Take each portion and make long, thin ropes, about the width of a finger. Try to add as little as extra flour as possible, since that will make them tough after cooking. But do add by Tbs if the dough doesn’t come together; you need to be able to cut it into pieces.
- Cut small pieces, the size of lima beans. It grows a lot when you boil it. You can slide them down a fork to create the ribbed surface, I hardly ever do it, though I did it today to show you how it looks.
- Put the individual morsels on the prepared sheets. I like to freeze them for an hour before boiling them. (You can freeze them in the sheets until rock solid and transfer them to plastic bags for storage in the freezer).
- Have salted water boiling in a large pot, they need space to cook.
- Meanwhile, put some olive oil in a skillet and add the onion. Cook 1 minute at medium heat and add the tomatoes, sal, pepper and let them soften a bit.
- Add the gnocchi (in batches if necessary) to the boiling water directly from the freezer.
- When they rise to the top they are done. Take them out with a skimmer and add them to the skillet.
- Cook over medium/high heat everything together for a minute or two and serve immediately with fresh basil and additional cheese.