Name: Crispy Gnoatcchi w/Cherry Tomatoes, Creamed Mozzarella + Mint Almond Relish
Ingredients: ½ cup [50 g] rolled oats, pulsed in a food processor to make a coarse flour, or ½ cup [60 g] all-purpose flour; Neutral oil, for frying; 1 lb [450 g] cherry tomatoes, halved, or 2 cups [480 g] Cherry Tomato Conserva; 1 recipe Mint Almond Relish; Two 6 oz [180 g] balls fresh mozzarella, torn into irregular chunks; ½ cup [125 ml] heavy cream or sour cream; Salt and freshly ground black pepper; 2 cups [400 g] cooked steel- or stone-cut oats, pressed into a greased container and chilled until firm

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Just about any food will hold its shape and get crunchy on the outside if fried in enough oil, but an extra coating of dry flour on the outside helps the process along. If you don’t want to take the time to blitz up some oat flour, feel free to skip or substitute wheat flour or finely ground cornmeal.

Ingredients

2 cups [400 g] cooked steel- or stone-cut oats, pressed into a greased container and chilled until firm
½

Method

Preheat the oven to 200°F [95°C]. Line a plate or baking sheet with paper towels. Flip the sheet of gnoatcchi onto a cutting board and cut into 4 rectangles or square logs. Dredge the cut gnoatcchi logs in the oat flour and set on the paper towels.

In a large frying pan, add ¼