Savory Rice & Potato Gnocchi with Roasted Tomato & Carrot Sauce

Savory Rice & Potato Gnocchi with Roasted Tomato & Carrot Sauce ingredients

• 1.5 lbs Russet potatoes
• 1 cup Cooked white rice
• 1.5 cups All-purpose flour
• 1 Large egg yolk
• 1 tsp Salt
• 0.25 tsp Black pepper
• 1.5 lbs Cherry tomatoes
• 2 medium Carrots
• 1 small Red onion
• 4 Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Vegetable broth or pasta water
• 0.25 cup Fresh basil
• 0.25 cup Grated Parmesan cheese (optional)

How to make Savory Rice & Potato Gnocchi with Roasted Tomato & Carrot Sauce

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the 1.5 lbs halved cherry tomatoes, 2 chopped carrots, 1 quartered red onion, and 4 unpeeled garlic cloves with 2 tablespoons of olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25-30 minutes, or until vegetables are tender and lightly charred. Let cool slightly.
2. While vegetables roast, boil the 1.5 lbs quartered russet potatoes in a large pot of salted water for 15-20 minutes, or until very tender. Drain thoroughly and return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Pass the hot potatoes through a potato ricer or mash them very finely with a fork.
3. In a food processor, blend the 1 cup of cooled cooked white rice until it forms a thick paste. This helps integrate it into the gnocchi dough more smoothly.
4. Combine the riced potatoes and rice paste on a clean work surface or in a large bowl. Make a well in the center and add the 1 large egg yolk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually add 1.5 cups of all-purpose flour, mixing gently with your hands until a soft, cohesive dough forms. Do not overwork the dough, as this can make the gnocchi tough.
5. Divide the dough into 4-5 equal portions. Roll each portion into a long rope, about 3/4 inch thick, on a lightly floured surface. Cut the ropes into 1-inch pieces. You can leave them as is or gently roll each piece over the back of a fork to create ridges, which help hold the sauce.
6. Once roasted, squeeze the soft garlic out of its skins and add it to a blender or food processor along with the roasted tomatoes, carrots, and onion. Add 1 tablespoon of olive oil and 1/2 cup vegetable broth or pasta water. Blend until smooth, adding more liquid if needed to reach your desired sauce consistency. Taste and adjust seasoning as necessary.
7. Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water in batches. They will float to the surface after 2-3 minutes when cooked through. Use a slotted spoon to transfer the cooked gnocchi to the prepared sauce or directly onto serving plates.
8. If desired, after boiling, you can lightly pan-fry the gnocchi in a skillet with a tablespoon of butter or olive oil over medium-high heat for 2-3 minutes until golden and slightly crispy before adding to the sauce.
9. Toss the cooked gnocchi with the roasted tomato and carrot sauce in a warm pan over low heat for 1-2 minutes to coat evenly and ensure everything is hot.
10. Divide the gnocchi and sauce among serving plates. Garnish generously with 1/4 cup chopped fresh basil and, if desired, 1/4 cup grated Parmesan cheese.
11. Serve immediately and enjoy your homemade savory rice and potato gnocchi.

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