The gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm.
Oven-dried Tomato, Local Herb and Cheese GnocchiMay 3, 2013 Print
Recipe courtesy of Jennie Dobbs, Morris East
- 4 large vine ripe tomatoes, cut into wedges
- 1/4 cup (60 ml) extra-virgin olive oil (EVO recommended)
- Salt and pepper to taste
- 1/4 cup (60 ml) butter
- 1/2 cup (125 ml) white onion, small dice
- 2 garlic cloves, chopped fine
- 1/2 cup (125 ml) favourite local white wine
- 4 sprigs of fresh thyme, leaves removed from stem
- 1 lemon, zested and juiced
- 1/2 cup (125 ml) Fox Hill quark cheese
- 1 bunch fresh parsley, chiffonade
- 12 leaves fresh basil, chiffonade
- 1 small block Old Growler Gouda, shaved with a peeler
For the gnocchi:
- 1 lb (450 g) Yukon Gold potatoes, peeled and boiled
- 4 egg yolks
- Pinch of freshly grated nutmeg
- 1 lb (450 g) Fox Hill quark cheese
- 4 oz (100 g) Old Growler Gouda
- 2 cups (500 ml) all-purpose flour
- Flour for dusting
Directions:For the gnocchi pasta:
- Drain potatoes. Mash or rice them while still warm. In a small bowl, whisk egg yolks with nutmeg, then add quark and gouda. Fold egg mixture into potatoes.
- Knead the potato and egg mixture, adding flour gradually until a smooth, but sticky, dough forms, about 3 minutes.
- Rest dough for 30 minutes in fridge. Bring a large pot of salted water to boil.
- Dust your hands, dough and work surface with flour. Cut dough into 6 equal pieces. In a back and forth motion, roll each into 1/2-inch (1.3-cm) thick rope. Then slice the rope into 1/2-inch (1.3-cm) thick rounds. Place on floured sheet pan.
- Drop half in the boiling water, stirring gently and continuously with a wooden spoon. Cook for about one minute after they reach the pot surface. You can freeze other half for later use.
- Remove gnocchi with a skimmer, and use as explained.
For the oven-drived tomato, local herb and cheese gnocchi:
- Preheat oven to 275°F (135°C).
- Cut each tomato into 6 wedges, toss in a bowl with half the olive oil, plus salt and freshly cracked pepper. Place wedges skin side down on a cooling rack on a sheet pan. Bake for 25 minutes, or until tomatoes have reduced by half. Set aside.
- Melt butter in a large shallow pot over medium heat. Add onion, cook for about 3 minutes. Add garlic and continue to cook for another 2 minutes. Add wine and reduce by half.
- Add cooked gnocchi, fresh lemon juice and zest, quark, fresh herbs, the remaining olive oil and oven-dried tomatoes.
- Garnish with gouda.
This recipe was featured in the article C'est fromage!