Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 2-4 servings
1/2 cup semolina flour
1/2 cup ‘00’ wheat flour
1/2 cup (roughly) warm water
1 tbsp. extra virgin olive oil
Cherry Tomato Sauce:
2 pints cherry tomatoes
1/2 shallot, chopped
6 garlic cloves
1/4 cup extra virgin olive oil
1/4 cup vodka
1/2 cup heavy cream
2 tbsp. butter
1/3 cup Parmigiano Reggiano, finely grated
4 oz. ciliegine (mini mozzarella)
1 tbsp. Italian parsley, finely chopped
Salt to taste
Extra virgin olive oil to taste
In a bowl, mix together the two types of flour and create a well. Add in the water and olive oil. Using a fork, whisk the water and olive oil, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. If the dough feels too wet, add more flour. If it feels too dry, add more water.
After the dough has rested, divide and roll into long, thing ropes. Using a bench cutter or knife, cut the dough into tiny pillows, about 1/2 inch long. Roll the tiny dough pillows across a board or fork to shape the gnocchetti.
Bring a large pot of water to a boil.
Meanwhile, add the cherry tomatoes, shallot, garlic, olive oil and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst.
Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute.
Add the burst tomato mixture to a blender and blend until smooth.
Add the sauce back to the pan and stir in the heavy cream.
Once the water comes to a boil, add plenty of salt. Cook the gnocchetti until it's al dente.
Strain and add it to the sauté pan with the cherry tomato sauce and toss on medium-low heat.
Remove from heat and add the butter and Parmigiano. Toss until combined.
Plate and top with ciliegine, parsley and a drizzle of olive oil.