It’s hard to imagine the same bright summer heat that ripens tomatoes could still infuse its warmth offseason, but that flavor really comes through here. I used minced sun-dried tomatoes packed in olive oil, which not only infused that delicious warm tomato flavor into the dough, it gave the gnocchi great color as well.
These little nuggets have so much flavor all they need is a light toss in some toasted garlic olive oil and a sprinkle of fresh Parmesan and chopped basil.
2 cups semolina flour
1/2 cup Parmesan cheese
4 cloves garlic, minced
2 tablespoons minced sun-dried tomatoes in olive oil
2 tablespoons chopped fresh basil
2 tablespoons water
2 tablespoons salt
1 cup plus 2 tablespoons olive oil
1) Mix the flour, Parmesan, sun-dried tomatoes, eggs, basil, water and 1 tablespoon of the salt together in a large mixing bowl. Turn the dough out on a sheet of Parchment paper and knead the dough until all ingredients are combined.
2) Divide the dough into thirds and form three elongated rolls about an inch thick each. Wrap the rolls individually with plastic wrap and place in the refrigerator for 30 minutes.
3) Place the dough on a long, flat cutting board and remove the plastic wrap. Cut the dough into inch-wide pieces.
4) Bring a large pot of water to a boil and add the remaining salt and 2 tablespoons of olive oil. Add the dough pieces to the water and cook for 5 – 7 minutes until the gnocchi begin to float. Remove the gnocchi with a slotted spoon and transfer it to a serving bowl.
5) Heat the cup of olive oil in a small saucepan and add the garlic. Cook until the garlic is slightly toasted.
6) To serve, drizzle the garlic infused olive oil over the gnocchi and toss gently. Sprinkle freshly grated Parmesan and chopped basil on top.