Kids will have fun rolling the gnocchi’s potato dough into long shapes resembling snakes before cutting the dough into bite sized pieces. Cherry tomatoes are sautéed until sweet and paired with basil infused olive oil to top the freshly made gnocchi. This recipe comes to us from Top Chef’s Fabio Viviani.
To make the gnocchi:
Kid: Preheat an oven to 350 degrees. Poke the potatoes several times with a fork. Transfer the potatoes to the oven and cook for about 50-60 minutes, or until cooked through. Set aside to let cool. When the potatoes have cooled, slip their peels off and shred their flesh over a medium bowl using a ricer or a fine cheese grater. Keep the finely shredded potatoes in a refrigerator and let chill overnight.
Together: Transfer the potatoes to the bowl of a stand mixer with a paddle attachment. Add the egg, nutmeg, salt and pepper to the mixer’s bowl and mix on low until combined. Add the flour slowly while the mixture runs, 1/4 cup at a time, until the ingredients achieve a dough consistency. Prepare a cutting board with a layer of flour. When the dough becomes easy to handle and smooth, dump it onto the prepared cutting board. Cut into 4 equal pieces.
Adult: Bring a large pot of salted water to a boil over medium-high heat.
Kid: Gently roll each piece of dough into a long cylinder shape resembling 1/2-inch thick snake. Cut each piece of dough into pieces about 3/4-inch long. Repeat until you are out of dough.
Adult: Transfer the pieces of dough to the boiling water and cook for 2 minutes, or until each piece floats to the top. Remove each piece of pasta as it cooks and set aside to a large serving bowl.
To complete the Potato Gnocchi with Cherry Tomato Sauce:
Adult: Place the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for about 5 minutes, or until the skin starts to blister. Transfer the cherry tomatoes to the serving bowl with the gnocchi.
Together: Reserve a few of the basil leaves to garnish your finished plates. Place the rest of the basil into a food processor and pulse until chopped. Slowly pour the extra virgin olive oil through the top of the food processor while the processor is running. Place a sheet of cheesecloth over a colander and place that colander over a bowl. Pour the basil olive oil mixture through the cheesecloth so that the cheesecloth catches the larger pieces of basil. Reserve the strained extra virgin olive oil.
Together: Season the gnocchi and tomato sauce with salt and black pepper to taste. Drizzle with the reserved basil oil and top with the Parmesan cheese slices. Garnish with the extra basil leaves and enjoy!