3 medium baking potatoes, peeled, cooked, finely mashed and chilled*
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups all-purpose flour
2 Tbsp. Bertolli® Classico™ Olive Oil
1 Tbsp. garlic
1 lb. cherry tomatoes
1 bunch fresh basil leaves
1/4 cup Bertolli® Extra Virgin Olive Oil
Thinly sliced Parmesan cheese
For Gnocchi, combine chilled potatoes, egg, nutmeg, salt and pepper in bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Add ¼ cup of flour at time on low speed until dough starts to form. Dough should be easy to handle and smooth. Use additional flour if necessary. Turn dough out on lightly floured surface. Cut the dough into four pieces. Gently roll each piece of dough into cylinder-like shape, about a ½ inch in diameter. Cut dough into ¾-inch long pieces and set aside on a lightly floured surface. Repeat with remaining dough.
Cook gnocchi, in batches, in a large pot of salted boiling water, 2 minutes or until gnocchi start to float.
For Sauce, heat Olive Oil in large skillet over medium-high heat add garlic and cook 2 minutes. Add cherry tomatoes and cook, about 5 minutes or until skins start to blister.
Add basil to food processor Process until well chopped. Slowly add Extra Virgin Olive Oil and process until smooth. Spoon basil oil into cheesecloth-lined strainer set over a bowl; let drain. Reserve liquid.
Combine cooked gnocchi and tomato sauce in serving bowl. Season with salt and ground black pepper to taste. Drizzle with reserved basil oil and top with Parmesan cheese. Garnish, if desired, with fresh basil leaves or fried fresh basil leaves.
*Potatoes should chill up to 8 hours. Tip: For finely mashed potatoes use a potato ricer or meat grinder.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.