Chef Dan Smith
John Andrews Restaurant, Egremont, MA
- 2 Lbs German Stripe Tomatoes
- 2 cloves garlic, chopped
- 6 sprigs of fresh thyme, leaves only
- ¼ cup or 8 Tbsp olive oil
- 1 Tsp salt and freshly ground black pepper
- 1 Lb Old Chatham Sheepherding Co. ricotta
- 1 ½ cups grated parmigiano reggiano
- 3 egg yolks
- ½ cup and 2Tbs all purpose flour
- 1 small bunch of Italian parsley, chopped, approx. 2-3 Tbs
- 2 Tsp kosher salt
- Freshly ground black pepper to taste
SAUCE FOR THE GNOCCHI
- 6 slices of prosciutto, preferably imported
- 2 cloves of garlic, chopped
- 2 shallots, minced
- ½ cup extra virgin olive oil
- ½ cup rich chicken stock
- 1 cup roasted German stripe tomatoes
- 1 bunch of spinach, stems removed
- ½ cup of parmigiano reggiano
Blanche and peel the tomatoes. Slice the tomatoes in 1 inch thick slices and place on a 17x12 inch sheet pan
Mix the remaining ingredients and pour over the tomatoes
Place the sheet pan in the oven and roast at 300ºF for 3 hours. The tomato slices should be ½ the original size and will yield 1 ½ to 1 ¾ cups.
Allow the tomatoes to cool. Chop and refrigerate until ready to use
Mix all the ingredients together in a mixing bowl using a wooden spoon until the mixture comes together.
Place the gnocchi dough on a floured surface and knead for 2-3 minutes. Have a sauce pan with boiling water ready to test the gnocchi
Cut a tablespoon size piece off the dough and form by the following directions.
Cook the gnocchi for 2 minutes and check the texture. The gnocchi should hold together, but should be light in texture. If the gnocchi starts to fall apart a little during cooking the dough needs to be kneaded longer.
After testing, divide the dough into 4 pieces. Roll each piece into a sausage-like roll about 1 inch in diameter. Slice the rolls into pieces ¾ inch long.
Shape the gnocchi using either a fork or a gnocchi paddle. Press each piece against the paddle or the back of the fork and roll it using your thumb to form the gnocchi with ridges on the top part and an indentation on the bottom left by your thumb.
The gnocchi can be made and refrigerated for up to 2 days, or frozen for a few weeks without loss of flavor
SAUCE FOR THE GNOCCHI
Once all the ingredients are prepared, the final steps to get the gnocchi to the table take just 2-3 minutes. Much of the preparation can be done in advance
Bring a pasta pot with salted water to a rapid boil
Using a large sauté pan, heat the olive oil over medium heat. Add the garlic and shallots and cook briefly, adding the tomatoes and the stock before the garlic and shallots brown. Add the spinach and cook one minute or until spinach is wilted
You can cook the gnocchi at the same time, but until you get comfortable, wait to add the gnocchi to the boiling water until you get the sauce to this point.
Cook the gnocchi for 2 minutes, 3 minutes if it’s frozen.
Drain well and add to the sauce and heat to tighten up the sauce.
Add the prosciutto, tossing and seasoning with salt and freshly ground pepper to taste
Sprinkle with parmiagiano reggiano and serve.
Recommended wine/beer for Gnocchi:
Feudi di San Gregorio 2005 Falanghina [Campania, Italy]
Chef Dan Smith’s Gnocchi recipe is fairly straightforward. It’s the tomato, prosciutto and spinach sauce that sends shivers down the spine of a wine steward. Of one thing I am certain, it would never cross my mind to consider any wine whose birthplace was not on Italian soil. Feudi di San Gregorio’s 2005 Falanghina virtually recommended itself. This dry white wine from the hills of Campania is the result of collaboration with Italy’s greatest consulting oenologist, Ricardo Cotarella. Its fruity aroma coupled with citrus and mineral flavors will help sweep the palate clean in preparation for another bite of these heavenly pasta pillows.