Potato Gnocchi With Heirloom Tomato And Ricotta | Idaho Potato Commission

Ingredients

• 1 ½ gallon water
• salt as needed
• 24 ounces potato gnocchi**
• 4 ounces extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 teaspoons pepperoncini, chopped
• 1 tablespoon butter
• ½ cup pasta water
• 36 baby heirloom tomatoes, peeled
• 4 ounces hand dipped ricotta cheese
• 2 tablespoons parsley, chiffonade
• pepper as needed
• Parmesan cheese, grated, as needed
• 2,000 gram Idaho® russet potatoes
• 4 egg yolks
• 4 ounces melted butter
• 4 ounces olive oil
• ½ but nutmeg, freshly grated
• 2,000 grams plus as needed, divided, “00” flour