TOMATO GNOCCHI WITH PESTO

INGREDIENTS

2 pounds russet potatoes, washed and unpeeled
1 cup tomato paste
2 large egg yolks
2 cups all-purpose flour, plus more for dusting
1 teaspoon Diamond Crystal Salt Co.™ Kosher Salt
½ teaspoon ground black pepper
2 cups basil pesto, homemade or store-bought
2 balls fresh burrata cheese, for serving
Fresh basil, for garnish

DIRECTIONS

Preheat oven to 400°F. Pierce potatoes several times with fork and place on large rimmed baking sheet lined with parchment paper. Bake for 45-60 minutes, or until potatoes are fork-tender.
Remove from oven and set aside until just cool enough to handle.
Peel and pass potatoes through a ricer, or mash until smooth. Add tomato paste, egg yolks, kosher salt and black pepper, and mix until combined.
Gradually add flour about ½ cup at a time, mixing until soft dough forms. Turn dough out onto lightly floured work surface and knead gently until smooth.
Divide dough into 4 equal portions and roll each portion into a long rope, about 1-inch thick.
Cut dough into 1-inch pieces. Gently roll each piece along tines of fork to create ridges.
Place gnocchi onto floured rimmed baking sheet and set aside.
Bring large pot of salted water to boil. Working in batches, carefully drop gnocchi into boiling water and cook until they float, about 2-3 minutes.
Remove gnocchi using slotted spoon and transfer to large serving bowl or platter. Top with basil pesto, and toss gently to coat.
Tear burrata into pieces, and scatter over the gnocchi. Garnish with basil and serve.