| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
Yield 4 servings
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Ingredients
- 1 tablespoon olive oil
- 4 ounces bacon diced
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 3 shallots chopped
- 1 cup Carrots peeled and diced
- 1 stalk celery sliced
- 1 tablespoon Tomato Paste
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 15- ounce can diced tomatoes
- 1 cup vegetable broth
- 1 bay leaf
- 2/3 cup green olives pitted and chopped
Gnocchi
- ½ cup potato flakes
- 1 cup hot water add more as needed
- 1 cup all purpose flour
- 1 egg
- Pinch salt
- 1/3 cup olive oil – for boiling and to prevent sticking when gnocchi is cooked
MASTERS CLASS ONLY: Balsamic Glazed Caprese Salad
- 1 cup balsamic vinegar
- ¼ cup honey
- 3 large tomatoes cut into 1/2-inch slices
- 1 package shredded mozzarella cheese 16 ounce
- ¼ teaspoon Salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves
- ¼ cup olive oil
Ingredients
Gnocchi
MASTERS CLASS ONLY: Balsamic Glazed Caprese Salad
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Instructions
To Make Gnocchi
- Start by mixing water and potato flakes together and combine until a mashed potato consistency forms. Once potato flake mixture has been made. Make a well and add in egg, salt, and sprinkle the flour over the potatoes. Combine all ingredients until a dough starts to form. Knead gently until a dough ball forms and is dry to the touch.
- Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch-long pieces. Flick pieces off the fork until the dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of the fork.
- As gnocchi float to top of boiling water, remove them to a bowl with oil to prevent them from sticking together. Continue the same process with the rest of the dough.
To Make the Sauce
- Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the vinegar, shallots, carrots, celery, and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.
- Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaves, and olives. Bring to a simmer and lower the heat; cover and cook for 20 minutes. Uncover, increase the heat, and bring to a boil to thicken the sauce.
- Remove the bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
MASTERS CLASS ONLY
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
- Combine mozzarella, tomatoes, and basil in a bowl. Season with salt and pepper and drizzle with olive oil and balsamic reduction.
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