Ingredients
Soup:
4 1/2 Lbs Grosse Lise Tomatoes
1 Cup Water
2 Each Garlic Cloves
1 Each Basil Bunch
Salt and Pepper, to taste
Gnocchi:
1 Cup Water
1/3 Cup Butter
1/3 Cup + 2 Tbsp Flour
2 Oz Gruyere Cheese
4 Eggs
Soup Spoon of Olive Oil
Salt and Pepper, to taste
Nutmeg, grated
Bay Leaves
Cooking Instructions
Soup:
Wash and cut tomatoes. Place the tomatoes in a pan with water, salt, pepper, basil and garlic. Cook until very tender, and then pass through a blender then through a sieve. Taste and adjust if needed.
Gnocchi:
Bring water to boil with butter, oil, salt, pepper, bay leaves and grated nutmeg. Once the water begins to boil add the flour and mix thoroughly with a spatula until you get a shining dough. Continue to stir for about 3 minutes to allow the dough to dry.
Remove the dough from the heat and begin to add your eggs one by one. Mix each egg rapidly in the dough mixture making sure it is well integrated before adding the next one. At the end add the gruyere cheese and mix thoroughly again. Place the dough in a piping pouch.
In a small pan bring some salted water to a simmer. Slowly squeeze the dough out of the piping pouch, cutting little pieces off with a knife and allowing them to drop in the water. Your water should not boil. Once dumplings begin to float to the surface, let them continue to cook for few minutes. Once cooked, scoop the dumplings into a small bowl and add a little olive oil. Season them with salt and pepper then add to soup and serve. Garnish with chiffonnade of basil or basil oil.
