Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
The latest episode of Best Bites features tomato pesto gnocchi with zucchini ribbons and topped with creamy burrata.
2 pints cherry tomatoes
2 tablespoons, 1/3 cup olive oil, divided
1/2 teaspoon crushed red pepper flakes
kosher salt + pepper
2 cloves garlic
2/3 cup toasted walnuts
1/2 cup grated Parmesan
1 teaspoon lemon zest
4 russet potatoes, baked
2 egg yolks
2 tablespoons butter, browned
1 cup all-purpose flour
2 zucchini or yellow summer squash, peeled into ribbons
2 ears grilled corn kernels, removed from the cob
1 cup fresh basil, roughly torn
Preheat oven to 400° F and prepare a baking sheet with parchment paper.
For tomato pesto: Coat cherry tomatoes with 2 tablespoons olive oil, salt and pepper. Roast in oven for 5 minutes.
Combine half of tomatoes in a food processor with 2 cloves garlic, 1/3 cup olive oil, toasted walnuts, and crushed red pepper flakes. Mix until combined. (Reserve the second half of tomatoes for serving.)
Add 1/2 cup Parmesan and lemon zest to tomato mixture and mix until combined.
For gnocchi: While potatoes are still hot from baking, cut them in half lengthwise and scoop the potato out of the skin and into a food mill fitted to a bowl. Crank the cooked potato through the food mill into the bowl and add egg yolks, browned butter and a pinch of salt. Mix with a spoon. Add flour to the potatoes and mix to form a ball of dough.
Divide the dough into quarters and roll each section into a long rope (about 1-inch thick). Slice dough into several 1-inch pieces and sprinkle with flour to prevent sticking. Press and roll each small piece of dough with a fork to add grooves that will help hold the sauce you add later.
Bring a large pot of water to a boil, and add salt and the gnocchi. Once gnocchi rises to the top, they are done. Drain gnocchi, reserving 1/2 cup of the pasta water. and set aside on a sheet pan. Drizzle with olive oil to prevent sticking.
Add olive oil to a hot pan and add zucchini. Season with salt and pepper and cook until just tender. Next, add grilled corn and half of the tomato pesto and toss, adding more if you'd like. Stir in the reserved pasta water. Then, add the remaining half of the tomatoes and basil.
Top with burrata, olive oil, pepper and serve.