Homemade Gnocchi with Borage and San Marzano Cherry Tomatoes

Ingredients for the Gnocchi:

• Yellow potatoes

• 00 flour

• 1 egg

• Salt

• Extra virgin olive oil

  
  

For the Sauce:

• San Marzano cherry tomatoes

• Borage

• Extra virgin olive oil

• 1 clove of garlic

• Salt

• Chili pepper

  
  

For the Topping:

• Walnuts

• Baby borage leaves

• Wild garlic flowers

Procedure for the Gnocchi:

Boil the potatoes in hot water. Once cooked, peel them and mash them until smooth. Add the same amount of flour as the potatoes, one egg, a pinch of salt, and a drizzle of extra virgin olive oil. Mix everything together until you get a soft, smooth dough. Add more flour gradually if the dough feels too sticky.

Roll the dough into long, thin ropes and cut small gnocchi with a knife. Lightly flour them and set aside.

Procedure for the Sauce:

In a pan, heat some olive oil with a dried chili pepper and a clove of garlic. After a few moments, add the halved San Marzano cherry tomatoes, cut lengthwise.

Meanwhile, blanch the borage leaves in boiling water for 3 minutes. Once done, drain them and immediately transfer them to cold water to preserve their bright green color. Do not discard the cooking water, as it will be used later to cook the gnocchi.

Blend the blanched borage leaves with plenty of olive oil, the garlic clove from the sauté, and a pinch of salt. Once smooth, add this mixture to the pan with the softened cherry tomatoes. Your sauce is now ready!

For Garnishing the Dish:

Set aside the youngest borage leaves and bake them until crispy. Shell some walnuts and toast them in the oven. Once toasted, crush them into a fine crumble.

Keep about ten wild garlic flowers aside for the final touch.

Cooking and Plating the Dish:

Bring the reserved borage cooking water back to a boil. Once boiling, drop the gnocchi in small batches to prevent sticking. Add a ladle of the cooking water to the borage and cherry tomato sauce to thin it out.

When the gnocchi float to the surface, they are ready. Use a slotted spoon to transfer them directly into the sauce. Continue cooking the gnocchi in batches until you've reached the desired portion size.

Turn on the heat under the pan with the sauce and gnocchi, and toss them together. Add a bit more cooking water and a drizzle of extra virgin olive oil.

To serve, spread a spoonful of sauce on the plate along with a drizzle of olive oil. Place a generous portion of gnocchi on top. Sprinkle with the walnut crumble, crispy borage leaves, and finally, the fresh wild garlic flowers. Finish with another drizzle of olive oil and some grated Parmesan cheese, if desired.

Et voilà! From the lawn to the table! 🌿🍽️