Ingredients
Tomato Broth with Pesto
Gnochetti
4 Idaho potatoes
2 eggs
1 egg yolk
1/4 cup Parmesan cheese
dash nutmeg
1 cup flour
Roasted Tomato Broth:
3 tablespoons extra-virgin olive oil
2 tablespoons diced yellow onion
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For gnochetti: Place whole, unskinned potatoes into a saucepan. Cover with water and boil for 40 minutes or until tender. Drain the potatoes, peel while they are still hot (use a towel to hold them), and run through a potato ricer. Let riced potatoes cool for 15 minutes. Make a well in the center of the potatoes, and add the eggs, egg yolk, Parmesan cheese, and nutmeg. Mix together. Add flour and stir until the mixture forms a soft dough that holds its shape. Take a handful of the dough and roll on a floured board into a sausage shape about 1/2 inch in diameter. Slice into 1/2 inch lengths. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed (you can just leave them sliced, but they will not have the traditional gnocchi shape). Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet. For tomato broth: Preheat oven to 425 degrees F. Line a baking sheet with foil and place the tomatoes and unpeeled garlic cloves on it. Drizzle with a little olive oil and sprinkle with salt. Bake for 15-20 minutes, or until the tomatoes are soft and the skin is split and peeling. Let cool. Remove the skin and seeds and from the tomatoes and coarsely chop. Peel the roasted garlic cloves and mash into a paste. Add to the tomatoes and set aside. Heat olive oil in a large sautA pan over medium heat and sautA onion until soft. Add chopped tomatoes, roasted garlic, herbs, and stock and simmer for 20 minutes. Check for seasoning (may be made ahead 1 day. Bring to a simmer before proceeding). For charred tomatoes: Toss cherry tomatoes with olive oil and salt. Place on baking sheet under broiler until skin blisters and blackens slightly (may be made ahead 1 day). For pesto: Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising