Steamed and Sizzled Gnocchi with Double Tomato Sauce
Steamed and Sizzled Gnocchi with Double Tomato Sauce
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Yield: Makes 6 (1 cup) servings
Ingredients
Ingredients
2 pounds grape tomatoes, cut in halves, divided1 tablespoon olive oil
Salt and freshly ground black pepper
Ingredients
1 bunch parsley stems
6 cloves garlic, peeled
2 pounds gnocchi
1 cup chopped kale
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/2 cup shredded fresh Parmesan cheese
Preparation Method
To dehydrate tomatoes:
- Position oven rack at rack position 3.
- Place one pound tomato halves on dehydrate rack.
- Place prepared rack in oven.
- Place door stop on door latch.
- Touch or turn oven to Dehydrate at 135°F.
- Dehydrate for 3 to 4 hours.
- Remove from oven.
- Toss with 1 tablespoon olive oil, salt and pepper.
- Store in Sub-Zero refrigerator.
Make gnocchi:
- Heat Wolf griddle to 400°F.
- Fill Wolf steamer with 2 gallons water to the top line.
- Heat to HIGH.
- Add parsley stems and 6 whole garlic cloves in the water.
- Place the gnocchi in the perforated pan and cook 7 to 10 minutes, until they begin to float.
- Add kale to gnocchi and cook an additional minute.
- Turn off steamer and drain water.
- When gnocchi is well drained, drizzle with olive oil.
- Place on griddle 3 to 5 minutes or until gnocchi begins to crisp.
- Toss remaining fresh tomatoes, dehydrated tomato halves and sliced garlic with gnocchi on the griddle.
- Cook an additional 1 to 2 minutes.
- Remove to serving platter, season with salt and pepper and top with cheese.