Tomato Parisian Gnocchi

Updated at: Fri, 01 Sep 2023 06:21:13 GMT

Step 1

In a pot, combine water, butter, and blended tomatoes. Bring it to a boil.

Step 2

Immediately add AP flour and stir vigorously to form a dough. Once the dough starts to peel from the sides, turn off the heat.

Step 3

Add grated parmesan and combine.

Step 4

Add 3 eggs, one at a time while stirring, making sure each egg is fully incorporated before adding the next.

Step 5

Add basil and salt. Season additionally to taste if necessary.

Step 6

Place dough in a piping bag and rest for 15-20 minutes.

Step 7

Bring a pot of salted water to a boil and cut the tip off the piping bag to reveal a half-inch diameter.

Step 8

Use a wet knife and cut pillows of gnocchi into the water. When the gnocchi floats, it is done (1-2 minutes).

Step 9

Remove from the water. The gnocchi can be stored for about 3-5 days in the fridge at this point.

Step 10

Melt some butter in a pan over medium heat and sear gnocchi on both sides. Remove from the pan and serve with tomato butter sauce (recipe is in my community/profile), dehydrated tomatoes, and tomato powder (optional).

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