Go Back
Print Recipe

Summer Gnocchi with Garden Heirloom Tomatoes in Cream Sauce

Ingredients

For the Gnocchi:

  • 2 pounds russet potatoes about 4 medium potatoes
  • 2 large farm-fresh eggs lightly beaten
  • 2½ cups unbleached organic flour plus extra for dusting
  • 1 teaspoon sea salt

For the Cream Sauce:

  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 3 cups chopped vine-ripened tomatoes about 4-5 large tomatoes
  • ½ cup bone broth
  • ⅓ cup heavy cream
  • 4 strips bacon cooked crisp and crumbled
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup Asiago cheese shredded
  • ¼ cup fresh basil leaves torn
  • Salt and freshly ground pepper to taste

Instructions

  • Prepare the Potatoes (Can be done in advance):
  • Preheat your oven to 400°F. Scrub the potatoes clean, pat dry, and prick several times with a fork.
  • Place directly on the oven rack and bake until completely tender when pierced with a knife, about 45-60 minutes depending on size.
  • Remove from oven and let cool completely. This can be done up to 24 hours in advance.
  • Make the Gnocchi:
  • Once potatoes are cool enough to handle, peel away the skins and pass the flesh through a potato ricer or food mill into a large bowl. If you don't have either tool, mash very thoroughly until no lumps remain.
  • Spread the riced potatoes on a clean work surface and allow to cool completely. This step is crucial - warm potatoes will absorb too much flour and create heavy gnocchi.
  • Once cool, form a well in the center of the potatoes. Add the beaten eggs and sprinkle with salt.
  • Begin gradually incorporating the flour, starting from the center and working outward. Knead gently until a soft, slightly sticky dough forms. Avoid overworking the dough, which can make the gnocchi tough.
  • Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a rope about ½-inch thick.
  • Cut each rope into ¾-inch pieces. If desired, roll each piece against the tines of a fork to create traditional ridges (these help the sauce cling better).
  • Place finished gnocchi on a lightly floured baking sheet. Cook immediately or refrigerate for up to 4 hours.
  • Prepare the Sauce:
  • In a large, heavy-bottomed skillet over medium heat, add a tablespoon of olive oil.
  • Add diced onion and cook until translucent, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Add chopped tomatoes and cook until they begin to break down, about 10 minutes.
  • Pour in bone broth and simmer for 15 minutes, allowing the sauce to reduce slightly.
  • Stir in heavy cream and simmer for another 5 minutes.
  • Meanwhile, bring a large pot of generously salted water to a rolling boil.
  • Cook the Gnocchi:
  • Gently drop about half the gnocchi into the boiling water. They'll sink at first, then rise to the surface when cooked (about 2-3 minutes).
  • Remove with a slotted spoon and transfer directly to the sauce. Repeat with remaining gnocchi.
  • Gently toss the gnocchi in the sauce, adding a splash of pasta water if needed to loosen.
  • Stir in the crumbled bacon, grated Parmesan, and Asiago. Season with salt and pepper to taste.
  • Remove from heat and scatter with torn basil leaves just before serving.
  • Serve in warmed bowls with additional grated cheese on the side. This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil.