Tiny Potato Gnocchi With Smoked Salmon Scamorza Tomatoes And Basil Recipes

TINY POTATO GNOCCHI WITH SMOKED SALMON, SCAMORZA, TOMATOES, AND BASIL

Steps:

• Boil the potatoes with skins on. Once potatoes have cooked, drain, and peel. While still hot, pass through a ricer. Transfer the potatoes to a board, quickly mix in the flour and a pinch of salt, and mix until a dough is formed. Divide the dough into small portions, and roll each one out on the floured work surface to a long rope-like form. Cut each rope into 1/2-inch lengths.
• To make the sauce, heat 2 tablespoons of extra virgin olive oil in a frying pan, and add the garlic. Remove the garlic as soon as it begins to color. Add the tomato sauce, crushed tomatoes, 6 julienne cut basil leaves, and a pinch of salt. Cook for approximately 3 minutes.
• Cook the gnocchi in boiling water. As soon as they rise to the surface, drain them, and add them to the tomato sauce. Add the remaining olive oil and reheat sauce with gnocchi. Add the diced cheese, salmon, and 4 julienned basil leaves. Toss for a few seconds, until the cheese is just melted.
• To serve, plate on a large platter, and decorate with remaining julienne basil leaves.

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.