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Potato Gnocchi with Plum Tomato, Garlic, and Basil Sauce

Demonstrated by: Chef Arnold Gabriel.
Azul Restaurant at JW Marriott Ihilani Resort and Spa on February 8, 2004.



Potato Gnocchi with Plum Tomato, Garlic, and Basil Sauce

  • 1 lb russet potatoes, pared, cooked, and cooled
  • 1/4 teaspoon salt
  • 2 cups flour
  • Boiling water
  • 1 tablespoon salt
  • Plum Tomato, Garlic, and Basil Sauce
  • Fresh grated Parmesan cheese for garnish (optional)
  • Extra virgin olive oil for garnish (optional)

Plum Tomato, Garlic, and Basil Sauce:

  • 1 1/2 lb (about 6) firm plum tomatoes
  • Bowl of ice water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup white wine
  • 1/4 cup chopped fresh sweet basil leaves
  • Salt and white pepper to taste


In a large bowl, place potatoes and 1/4 teaspoon of salt; mash until smooth. Add flour, a little at a time, gently kneading the flour into the potatoes. Add enough flour until the dough is firm and not sticky (you may not need to add the entire 2 cups of flour). Test the dough by pinching off a small piece and adding it to the boiling water. The dough should stay intact--if it falls apart, add more flour. On a lightly floured work surface, roll the dough into a 1-inch diameter rope. Cut dough into 1-inch pieces; roll into balls. Flour the back of a dinner fork, and roll the dough with your thumb from top of the fork to the bottom, making an indentation with your thumb and fork--one side should have lines and the other side, a dimple. Place gnocchi on a floured dish; refrigerate until ready to use. In a saucepot, bring water (enough to cover the gnocchi) and the 1 tablespoon salt to a boil. Add gnocchi. As the gnocchi float to the top, remove with a slotted spoon; drain well. To serve, place gnocchi in a bowl, top with Plum Tomato, Garlic, and Basil Sauce; garnish with fresh grated Parmesan cheese and drizzle with olive oil if desired. Makes 2 to 3 servings.

Plum Tomato, Garlic, and Basil Sauce:
Remove skins from tomatoes by cutting out the stem and cutting an X on the bottom of each tomato. Drop tomatoes into boiling water for 1 to 2 minutes or until the skins split. Remove tomatoes and immediately place in a bowl of ice water to cool. With a paring knife, peel off the skin and cut tomatoes into halves. Squeeze seeds from tomatoes; discard seeds. Dice the tomatoes. Heat a medium skillet, add oil and garlic, sauté until lightly brown. Add white wine; reduce by 1/2. Add tomatoes and basil; reduce the heat and simmer for 10 to 15 minutes. Add salt and pepper to taste.


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