Marinated Tomato Gnocchi

Name: Marinated Tomato Gnocchi
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6

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Fluffy gnocchi meets my favorite no-cook summer pasta sauce: checca. This is a delicious melding of textures and flavors, with the soft gnocchi dumplings mingling in sweet tomatoes marinated in olive oil, lemon, garlic, and lots of basil. Truly divine summer eating.

Homemade gnocchi is a labor of love, and it truly shines in this simple but flavorful sauce. However, you can absolutely use store-bought gnocchi. My recipe yields about 24 ounces of fresh gnocchi, so plan accordingly!

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Servings

Prep Time

40 minutes

Cook Time

20 minutes

Ingredients

For the Gnocchi:

1 ½ pounds russet potatoes (about 2 medium potatoes)
½ teaspoon salt
¼ teaspoon freshly ground black pepper, optional
1 cup all purpose flour (plus more for dusting)
1 large egg, beaten

For The Assembly:

1 batch Giada’s Fresh Potato Gnocchi (or roughly 24 ounces storebought gnocchi)
4 cups (roughly 1.5 pounds) assorted fresh summer tomatoes, chopped into bite-sized wedges
¼ cup extra virgin olive oil, plus more for drizzling

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1 small garlic clove, microplaned or minced
Zest of 1 lemon
1 tablespoon lemon juice (about ½ lemon)
¾ teaspoon kosher salt
¼ cup fresh basil leaves, torn
1/2 cup shaved Parmigiano Reggiano

Instructions

To make the gnocchi, pierce the potatoes all over with a fork. Microwave the potatoes until tender, turning once, about 12 minutes. While hot, cut the potatoes in half and score the flesh to allow the steam to escape. When still warm but cool enough to handle, scoop the flesh into a ricer and rice into a medium bowl (if you do not have a ricer, you can mash them with a fork or potato masher, just be sure to not overwork the potatoes). Spread evenly in the bowl to continue to allow the steam to escape. Discard the skin. Add the salt, pepper if using, and flour and gently toss to combine. Form a well and add the egg. Using your hand and starting in the center, mix well to combine. Place the dough onto a clean counter dusted with flour. Knead the dough just until blended, about 4 or 5 times.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go. Allow the gnocchi to rest while you prepare the sauce.
For the sauce, in a mixing bowl, combine the tomatoes, olive oil, garlic, lemon zest and juice and salt. Let them marinate at room temperature for at least 30 minutes (or up to 2 hours) so they get juicy and flavorful.
Once ready to serve, bring a large pot of water to a boil. Season generously with salt. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. You will likely have to cook the gnocchi in 2 batches.
Using a slotted spoon, directly transfer the gnocchi to the bowl with the tomato mixture. Gently toss the warm gnocchi with the marinated tomato mixture and torn basil. Add the mozzarella or burrata if using - it should soften slightly from the heat of the gnocchi.
Plate with an extra drizzle of olive oil and more fresh basil.