gnocchi « Tag

Posted on 08 June 2010 by

Potato Gnocchi with Roasted Tomato-Parmesan Cream

sweetpotatognocchi_n_lgBy David Harbilas

I sometimes fear that we’re becoming slaves to the internet and that “easier” forms of communication are taking the place of face-to-face conversations.

An old friend of mine recently reminded, via a post on a web-site, of the joys of gnocchi.

A perfectly made gnocchi is sometimes frustrating and sometimes deceptively simple,
and rather than expound about how to make gnocchi (a subject for another blog?).

I’ll say that one certainty about gnocchi exists: tomatoes are their best friend. There is no sauce that completes gnocchi the way a simple tomato sauce does, but sometimes there is a simple variation that pushes things just a little over the top. This sauce, with some slight variations, comes courtesy of Mark Gaier and Clark Frasier, chef-owners of Arrows, MC Perkins Cove, and Summer-Winter Restaurants in Maine and New Hampshire.

I first learned this sauce from them while cooking at Arrows in 1998. I’m convinced it is the best tomato sauce ever created, both for its flavor and simple preparation. The most important part is, of course, the quality of the tomatoes. An ordinary globe variety will do, so don’t bother with an heirloom, which is really best used raw, as in a salad. A well-ripened, sweet-as-can be tomato is going to make the best sauce possible, so look for that.

Serves 4


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