Basil Gnocchi

Ingredients

• 0.3 cup cooking wine dry white
• 1 large eggs beaten
• 1 cup flour for dusting all-purpose plus more
• 1 cup basil fresh packed plus more for garnish
• 3 cloves garlic minced
• 2 pounds heirloom tomatoes cut into pieces
• 1.5 cups potatoes instant mashed
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 0.3 cup pecorino cheese grated plus more for garnish
• 4 servings pepper freshly ground
• 0.3 cup pinenuts 
• 3  shallots diced

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• pot
• blender
• slotted spoon

Directions

1. Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
2. Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed).
3. Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the pine nuts; fry until toasted, swirling the pan.
6. Transfer the nuts with a slotted spoon to paper towels and season with salt.
7. Add the shallots and garlic to the pan and cook until soft, 3 minutes.
8. Add the wine and bring to a boil.
9. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
10. Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface.
11. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
12. Photograph by Tina Rupp