Ricotta Gnocchi "Sformatino" with Roasted Tomato Sauce and Buffalo Mozzarella
Sformatino is similar to a soufflé but not as airy. The literal translation of the word is 'to unmold' and the traditional recipe is the base for most flourless chocolate cake recipes.
10 ea ripe tomatoes (cored)
TT fresh thyme (stemmed)
10 ea garlic cloves, whole
TT extra virgin olive oil
TT salt and pepper
1 Buffalo mozzarella (thinly sliced)
¼ cup butter
½ cup Grana Padano (grated)
Cut the caps off of tomatoes. Place one garlic clove and some thyme in each tomato. Drizzle with olive oil and season. Bake for 20 minutes at 400°F. Discard garlic. Allow the tomato to cool at room temperature then remove skins. Reserve 4 tomatoes for garnish and blend the rest until smooth. Set aside and keep warm. Blanch gnocchi for 3 minutes, then strain and toss in the sauce. Add Grana Padano and toss until well coated. Spoon gnocchi into greased baking dishes packed to the rim. Bake for 20 minutes then let rest for 5 minutes. Gently flip the baking dish onto a plate. Top gnocchi with Buffalo mozzarella slices and place roasted tomatoes next to the gnocchi "sformatino".
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