Potato Gnocchi with Tomato Compote | James Beard Foundation
Chef Alex Cao of New Jersey’s Blackbird Dining Establishment created a version of this savory, summery gnocchi at the historic James Beard House.
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Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Colander
- Pan
- Kitchen towel
- Measuring cup
- Can opener
- Grater
- Wooden spoon
- Stove
- Serving bowl
- Spoon
- Fork
Ingredients
- 2 pounds Yukon Gold potatoes, peeled (about 8 to 10 medium potatoes)
- 2 pounds all-purpose flour (about 2 1/2 cups)
- 2 egg yolks
- One 28-ounce can of whole peeled tomatoes
- 1 1/2 cups extra virgin olive oil
- 1/2 cup roughly chopped fresh basil
- 3 to 4 cloves garlic, chopped
- 1 tablespoon red pepper flakes
- 1 tablespoon tomato paste
- 1 cup diced smoked mozzarella
- 1 cup grated Parmesan cheese
- Salt
- freshly ground black pepper
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