Italians always eat bread with every course, so why not combine it with light and fluffy gnocchi and cheese, all together in one dish? That’s right: cheesy, tomatoey gnocchi deliciously contained in an awesome puffy bread bowl.
ingredients
Pizza Biga Formula
Pizza Dough
Gnocchi
Sorrentino Sauce
Bread Bowl & Assembly
directions
Note: Dough requires 12-20 hours proofing time.
Dissolve yeast in water. Add flour. Hand mix to form biga. SAF yeast (osmotolerant yeast) can be mixed with flour, but not the instant active.
Mix sugar, yeast, salt and olive oil into warm 80º water.
Add to mixer bowl with dough hook. Add biga, then flour. Mix on lowest setting for 12-15 minutes or until dough develops gluten window.
Rest dough for 2 hours. Portion and refrigerate to proof. Dough will be ready in 12-20 hours.
Jab, then bake the Idaho potatoes whole at 400ºF for roughly 33 to 55 minutes, or until fork tender.
When ready, remove potatoes from the oven, and then scoop out and mash their fluffy interiors.
To create the gnocchi dough, combine the potato mash with Caputo 00 pasta flour and Parmigiano Reggiano. Salt to taste.
Next, hand roll the dough into long ropes and cut each individual gnocchi by hand. The starch from the potato and the gluten from the flour act as a natural binder, so when you cook the gnocchi, they are particularly puffy.
Add the gnocchi to a boiling pot of water and cook for 2 minutes or until they float and are cooked through.
In a large pot, combine oil, garlic, and sauté until slightly brown.
Next, add the pureed San Marzano tomatoes and basil to the pot. Bring to a boil while continuously stirring. Reduce heat and simmer for 15 minutes.
Then, add the cream and when slightly boiling, mix in diced mozzarella, Parmesan, Pecorino and fresh basil. Cook until the cheese melts and is a stringy consistency. Keep warm for assembly.
Wrap a 6-oz portion of dough around the bottom side of a stainless-steel bowl. Poke holes with a fork into dough to allow for the steam to escape and then bake it in oven until golden brown, approximately 6 minutes at 600º.
Once the bowl is fully cooked, remove the bowl out from underneath the bread and turn the bread over on a plate. Place your gnocchi in the sauce and stir until they combine. Place the gnocchi and sauce mixture in the bowl on the plate and then top with some torn basil and Parmigiano Reggiano cheese and drizzle with olive oil.