This recipe was inspired by a dish I had last summer at Farmer’s Apprentice, a great Vancouver restaurant. For my interpretation, I made rustic gnocchi by mixing in some buckwheat flour, and used mascarpone as a base for a creamy tomato sauce. The result speaks for itself! The dish is really easy to make, but it helps to prepare the gnocchi ahead of time, since they’re a bit time consuming. Enjoy!
- 9 oz (250 g) fresh gnocchi made following these instructions, but using a mix of wheat and buckwheat flour (in a 3:1 ratio)
- 5 oz (150 g) cherry tomatoes, halved
- 1/2 Tbsp olive oil
- 3 Tbsp mascarpone
- 1/2 Tbsp unsalted butter
- 6 grape tomatoes, yellow and orange
- 6 "cocktail" mozzarella bocconcini (1 inch in diameter), at room temperature
- a handful basil leaves, chopped
- Roll the buckwheat gnocchi, set aside.
- Bring a big pot of salted water to a boil.
- Warm up the olive oil in a pan and cook the cherry tomatoes at medium heat for 5 minutes, covered with a lid.
- Squeeze the cherry tomatoes using a spatula to mash them, remove the skins.
- Add the mascarpone and the butter. Mix until they melt and you obtain a creamy sauce. Lower the heat.
- Adjust the salt.
- Add the grape tomatoes and cover with a lid for 5 minutes.
- Meanwhile, cook the gnocchi in boiling water, until they float.
- Drain the cooked gnocchi and add them to the sauce. Mix well and continue cooking for 3-5 minutes in the pan.
- Plate the gnocchi, adding the cocktail bocconcini and a few basil leaves to each plate.