GNOCCHI:
2 lb potatoes, boiled
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon white peppercorns,
ground
2 egg yolks
1/4 cup butter, cut in pieces
SAUCE:
1 1/4 lb tamarillos
1 tablespoon olive oil
2 shallots, finely chopped
salt to taste
pepper to taste
1 tablespoon chopped basil leaves
TO GARNISH:
basil leaves
TO SERVE:
grated Parmesan cheese |
To prepare gnocchi,
mash potatoes with a potato masher
(not in a blender or food processor-
-it makes them too
gluey).
Put into a bowl and gradually
sift in flour, salt and white pepper,
blending in well with a wooden spoon.
Beat in egg yolks and butter,
then knead until mixture is well blended;
it should feel light and elastic.
On a lightly floured surface,
roll out a handful of mixture
to a 3/4-inch circle.
Shape by folding over side of
a fork;
it will curl up into a shell.
Repeat with remaining mixture.
Set aside until ready to cook.
To make
sauce,
cut tamarillos in half,
spoon out flesh and chop.
In a saucepan, heat oil,
add shallots and cook
a few minutes to soften.
Add tamarillos and seasoning;
simmer until thick.
Remove from heat and stir in basil.
Spread a layer of sauce in bottom
of a serving dish; keep warm.
Cook gnocchi in a large saucepan
of boiling salted
water 3 to 4 minutes
--they are ready when they rise to top.
Remove with a slotted spoon and place in serving dish.
Cover with remaining sauce
and sprinkle with basil leaves.
Serve with Parmesan cheese.
Makes 4 servings.
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