The simplicity of many Italian recipes are what win us over: will we be able to pull together a tasty, wholesome dinner in under 1 hour during the week? Will we be able to provide a meal worth coralling our families for, considering all of our hectic schedules and time-saving measures throughout our long days?
If you are in search of an answer to these dilemmas, we're happy to say that yes, you can pull it together with this dinner and can put a fresh gnocchi recipe on the table that everyone will swoon over. They'll never know it's an under-1-hour kind of deal, and the accolades will come pouring in from even the pickiest of the picky eater (we know, we've tested it out on all ranges of personalities!). Once you get the hang of pulling together and prepping your gnocchi, the rest of the meal preparation is a walk in the park.
Be sure to properly salt your sauce ingredients as this will further enhance the fine flavours of your summertime tomatoes and zucchini, and adding just the right amount of top-quality burrata (if you can swing it, we recommend using good quality burrata here as it's a focal point ingredient of your recipe) will ensure a smooth, even texture impossible to beat. You can also substitute the all-purpose flour with rice flour for a gluten-free preparation.
If, and this is a big if, you have leftovers, heating them up a second day is even better, if possible!
Prepare the fresh potato gnocchi
Wash potatoes that are more or less the same size (this helps keep cooking time as uniform as possible for potatoes). Boil large pot of salted water, and allow potatoes to cook until softened and can be pierced with a fork. Remove from heat, allow to cool slightly. Place into medium mixing bowl.
When cool enough to handle, remove peels and using either potato masher or food mill, mash while still warm, and adjust to taste with salt. Allow to cool completely.
Shape hole into middle of mashed potatoes. Add egg and blend well. Add flour, blend ingredients together well with hands - be careful to not overmix. Dust working surface with flour, and once ingredients are well blended, place half of blend onto floured working space using spatula to help you. Using your hands, create small rounded logs thickness of a pinky finger. Using sharp kitchen knife, cut each log into smaller pieces 1cm thick.
Size and thickness of your gnocchi depends on the size of your logs, and the size you cut them into. It’s up to you to shape and size gnocchi pieces to find your perfect size. Dust cut gnocchi pieces lightly with flour, and place gently onto plastic kitchen tray or wooden working board.
If making a gluten-free version, substitute all-purpose flour with rice flour, and use rice flour to dust cut gnocchi pieces.
Prepare the cherry tomato and zucchini sauce
Slice cherry tomatoes into quarters and place into medium mixing bowl. Dress with extra-virgin olive oil, salt to taste, and fresh basil leaves.
Place fresh Burrata in small mixing bowl, and using kitchen scissors, cut into coarsely. Dice cleaned zucchini into medium-sized cubes, set aside. Heat olive oil in medium-size sauté pan, add smashed garlic clove. When garlic is lightly golden-brown, add diced zucchini, adjust to taste with salt and allow to sauté for maximum 1 minute. Zucchini should be well-crisped when done cooking. Add cherry tomatoes to pan with zucchini, and allow flavors to blend for a couple of minutes.
Cook the potato gnocchi and finish dish
Boil large pot of salted water, add gnocchi and allow to cook for a few minutes until gnocchi float to surface of water. Drain well, add to zucchini and cherry tomato sauce. Blend gnocchi and sauce well, being careful not to break gnocchi.
Place serving of gnocchi onto individual serving plates, and top with small soup spoon of Burrata on top of gnocchi. Garnish with grated Parmesan and a drizzle of olive oil. Serve promptly.
780 minutes 7 ingredients 295 kCal