Steamed and Sizzled Gnocchi with Double Tomato Sauce

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Preparation:

To Dehydrate Tomatoes:
Position oven rack at rack position 3. Place one pound tomato halves on dehydrate rack. Place prepared rack in oven. Place door stop on door latch. Touch or turn oven to Dehydrate at 135°F.  Dehydrate for 3 to 4 hours. Remove from oven. Toss with 1 tablespoon olive oil, salt and pepper. Store in Sub-Zero refrigerator.

Heat Wolf griddle to 400°F.
Fill Wolf steamer with 2 gallons water to the top line.  Heat to HIGH. Add parsley stems and 6 whole garlic cloves in the water. Place the gnocchi in the perforated pan and cook 7 to 10 minutes, until they begin to float. Add kale to gnocchi and cook an additional minute. Turn off steamer and drain water.  When gnocchi is well drained, drizzle with olive oil. Place on griddle 3 to 5 minutes or until gnocchi begins to crisp. Toss remaining fresh tomatoes, dehydrated tomato halves and sliced garlic with gnocchi on the griddle. Cook an additional 1 to 2 minutes. Remove to serving platter, season with salt and pepper and top with cheese.

Makes 6 (1 cup) servings.