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Oven-dried Tomato, Local Herb and Cheese Gnocchi

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The gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm.


Recipe courtesy of Jennie Dobbs, Morris East

Ingredients:

  • 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:
  1. 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.
  2. Knead the potato and egg mixture, adding flour gradually until a smooth, but sticky, dough forms, about 3 minutes.
  3. Rest dough for 30 minutes in fridge. Bring a large pot of salted water to boil.
  4. 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.
  5. 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.
  6. Remove gnocchi with a skimmer, and use as explained.
For the oven-drived tomato, local herb and cheese gnocchi:
  1. Preheat oven to 275°F (135°C).
  2. 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.
  3. 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.
  4. Add cooked gnocchi, fresh lemon juice and zest, quark, fresh herbs, the remaining olive oil and oven-dried tomatoes.
  5. Garnish with gouda.
This recipe was featured in the article C'est fromage!
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