Gnocchetti Roasted Tomato Broth

• Tomato Broth with Pesto
• Gnochetti
• 4 Idaho potatoes
• 2 eggs
• 1 egg yolk
• 1/4 cup Parmesan cheese
• dash nutmeg
• 1 cup flour
• Roasted Tomato Broth:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons diced yellow onion
• 3-4 cloves garlic
• 1/8 teaspoon herbs de Provence (optional), available in specialty food stores
• 3 ripe tomatoes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups vegetable stock or water
• Charred Cherry Tomato:
• 16-20 cherry tomatoes
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon salt
• Basil-Mint Pesto:
• 2 cups (packed) fresh basil leaves
• 1/3 cup (packed) fresh mint leaves
• 4 garlic cloves
• 1/3 cup olive oil
• 3 tablespoons pine nuts, lightly toasted

1. For gnochetti:
2. Place whole, unskinned potatoes into a saucepan. Cover with water and boil for 40 minutes or until tender. Drain the potatoes, peel while they are still hot (use a towel to hold them), and run through a potato ricer. Let riced potatoes cool for 15 minutes. Make a well in the center of the potatoes, and add the eggs, egg yolk, Parmesan cheese, and nutmeg. Mix together. Add flour and stir until the mixture forms a soft dough that holds its shape. Take a handful of the dough and roll on a floured board into a sausage shape about 1/2 inch in diameter. Slice into 1/2 inch lengths. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed (you can just leave them sliced, but they will not have the traditional gnocchi shape). Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
3. For tomato broth:
4. Preheat oven to 425 degrees F.
5. Line a baking sheet with foil and place the tomatoes and unpeeled garlic cloves on it. Drizzle with a little olive oil and sprinkle with salt. Bake for 15-20 minutes, or until the tomatoes are soft and the skin is split and peeling. Let cool. Remove the skin and seeds and from the tomatoes and coarsely chop. Peel the roasted garlic cloves and mash into a paste. Add to the tomatoes and set aside.
6. Heat olive oil in a large sautA pan over medium heat and sautA onion until soft. Add chopped tomatoes, roasted garlic, herbs, and stock and simmer for 20 minutes. Check for seasoning (may be made ahead 1 day. Bring to a simmer before proceeding).
7. For charred tomatoes:
8. Toss cherry tomatoes with olive oil and salt. Place on baking sheet under broiler until skin blisters and blackens slightly (may be made ahead 1 day).
9. For pesto:
10. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid.
11. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth.
12. To serve:
13. Boil a large pot for water, add the gnocchetti and cook until they float to the top. Remove from water.
14. Add the charred tomatoes to the hot broth and simmer for 1-2 minutes, until they are warmed.
15. Place a serving of the gnocchetti in a shallow bowl. Pour some of the hot broth over the top, making sure to include a couple of the charred tomatoes, over the gnocchi. Top with a dollop of pesto. To eat, stir the pesto into the broth and enjoy!

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Taken from www.epicurious.com/recipes/member/views/gnocchetti-roasted-tomato-broth-1200039 (may not work)