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Make a Celebrity Tuscan Grille favorite from home

BE THE CELEBRITY CHEF WITH THIS GNOCCHI RECIPE.

Celebrity's signature gnocchi dish from Tuscan Grille, which is served with artichokes and cherry tomatoes, makes enough pasta for five people, so you can plan on serving this for a couple’s night in or an Italian-themed dinner for the whole family.


Recipe Ingredients

Yield: 1 portion
  • 5 oz. gnocchi
  • 1 tbsp. butter
  • 2 oz. artichoke hearts, seasoned and charred on grillv
  • 1/4 cup oven dried cherry tomatoes (can substitute with sundried tomatoes)
  • 1/2 oz. truffle oil
  • 1 oz. chopped flat leaf parsley
  • salt and pepper

Gnocchi Ingredients

Yield: 5 portions
  • 12 oz. ricotta cheese, drained
  • 1 tbsp. thyme, minced
  • 1 tbsp. basil, minced
  • 1 tbsp. italian parsley, minced
  • 1/2 cup all purpose flour
  • 1/2 oz. egg, whole
  • 1/2 oz. egg, yolks
  • Reserve flour for dusting work surface.
Prepare Gnocchi dough
  • 1/2 cup flour
  • 1/2 oz. egg, whole
  • 1/2 oz. egg, yolks
  • salt

Directions

  • Add ½ cup flour, ½ oz. egg - whole, ½ oz. egg – yolks, ricotta cheese and salt to clean surface.
  • Mix ricotta, eggs and yolks until thoroughly combined. By hand, start folding flour in until slightly stiff.
  • Add thyme, basil and parsley and continue mixing. Dough should be slightly sticky and barely held together by the flour.
  • Form a ball, dust with flour, and store in plastic wrap before rolling.
  • For forming the gnocchi, roll a log of dough into 1-inch diameter. Dust surface and hands with flour.
  • Slice gnocchi in a “pillow” shape, ¾ inch. Roll in more flour and store on a sheet tray. Do not stack.
  • Carefully add gnocchi to boiling water and boil gnocchi until al dente and still soft in the middle.
  • While gnocchi are boiling: heat butter in sauté pan, add truffle oil.
  • Add finely chopped shallots and garlic.
  • Heat ¼ cup of tomoatoes and 2 oz. artichoke hearts until hot and mildly browned.
  • Place cooked gnocchi in the pan.
  • Add 1 oz. gnocchi water.
  • Stir in 1 tsp. butter and 1 oz. chopped parsley.
  • Taste before serving.
  • Plate gnocchi and season with salt and pepper as desired.
  • Garnish with ricotta.