Ingredients:

  • 5 lb (680 g) Starchy Potatoes (e.g., Russet), Cooked, peeled, and riced
  • 2 Tbsp (30 g) Double Concentrated Tomato Paste
  • 1 large Large Egg Yolk
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (125 g) All-Purpose Flour, plus more for dusting
  • 4 Tbsp (56 g) Unsalted Butter
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, Thinly sliced or minced
  • 1 pint (300 g) Cherry or Grape Tomatoes, Halved
  • 1/2 cup packed (15 g) Fresh Basil Leaves, Torn
  • 1/4 cup (25 g) Freshly Grated Parmesan/Pecorino, Plus extra for serving
  • Black Pepper, To taste

Instructions:

  1. Cook the Potatoes: Boil or bake the potatoes whole until fork-tender. Peel immediately while still hot (careful, they’re hot!).
  2. Rice and Cool: Pass the hot potatoes through a potato ricer onto a clean, floured work surface. Spread the riced potato thinly and allow it to cool completely for at least 45 minutes. This cooling process is crucial to reduce moisture absorption.
  3. Combine Wet Ingredients: Gather the cooled, riced potato into a mound. Create a well in the centre and add the egg yolk, tomato paste, and salt.
  4. Add Flour: Gradually sprinkle the measured flour over the potato mixture.
  5. Mix Gently: Using a bench scraper or light hand movements, quickly and gently fold the ingredients together until they just form a cohesive, slightly sticky dough. Do not knead; stop mixing as soon as the flour is incorporated.
  6. Roll Logs: Divide the dough into 4 equal portions. Roll each portion into a long, thick rope (about 1 inch / 2.5 cm diameter).
  7. Cut and Shape: Use a bench scraper to cut the rope into small, pillow-like pieces (about 3/4 inch / 2 cm long). Optional: Roll each piece lightly down the back of a fork or a gnocchi paddle to create ridges for sauce adherence.
  8. Dry Slightly: Dust the shaped gnocchi lightly with flour and lay them in a single layer on a parchment-lined baking tray to dry slightly while you prepare the sauce.
  9. Boil Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the water in batches.
  10. Wait for the Float: The gnocchi will sink, then rise to the surface as they cook. Once they float, cook for an additional 30–60 seconds, then remove immediately using a slotted spoon. Set aside.
  11. Make the Sauce: In the large skillet, melt the butter and olive oil over medium heat. Cook the butter until it foams, browns slightly, and smells nutty (hazelnut aroma). This is brown butter (beurre noisette).
  12. Sauté Aromatics: Add the sliced garlic and sauté for 30 seconds until fragrant.
  13. Burst the Tomatoes: Add the halved cherry tomatoes and a pinch of salt. Cook for 3–5 minutes, stirring occasionally, until they soften and burst slightly, releasing their juices.
  14. Toss and Finish: Add the cooked gnocchi to the sauce and gently toss to coat. Stir in most of the fresh basil and black pepper.
  15. Serve: Transfer the gnocchi to warm bowls, sprinkle generously with Parmesan or Pecorino cheese, and garnish with the remaining fresh basil.