Tuesday, June 12, 2012

Gnocchi and Simple Tomato Sauce: 2 Ways

Gnocchi is a favorite food of mine, and has many good memories attached to it (including having it for dinner on the night Greg proposed).

I decided to try making it myself, and must say that it turned out wonderfully! Light and fluffy and delicious with a simple sauce. We had enough for two nights of meals, so I did two variations.

Gnocchi (from America's Test Kitchen)
2 pounds russet potatoes
1 large egg, lightly beaten
4 ounces flour (3/4 cup + 1 tablespoon), plus extra for work surface
1 teaspoon salt, plus extra for cooking water

Preheat oven to 450.

Prick the potatoes with a paring knife and microwave on high for about 10 minutes until the ends of the potatoes are just softening. Move potatoes to oven rack and bake for another 20 minutes.

Peel the hot potatoes with a paring knife (wear an oven mitt!) and press them through a potato ricer onto a lined baking sheet. Allow potatoes to cool for 5 minutes.

Transfer 16 ounces of the potatoes (there will be some potato left over) into a medium bowl. With a fork, mix in the beaten egg until just combined, then add flour and salt and mix until combined. The mixture will look crumbly, form into a ball with your hands and transfer to floured work surface.

Knead the gnocchi dough for about a minute until smooth. Cut dough into 8 pieces.

Woking with one piece of dough at a time, roll the dough into ropes that are about 1/2 inch thick, then cut the ropes into small 3/4 inch pieces. You can leave the pieces as they are, or roll them over the back of a fork to get the classic ridged look of gnocchi. Place finished gnocchi on floured or silpat lined baking sheet until you're ready to cook them.

Bring a pot of salted water to a boil, and working in small batches, drop the gnocchi into the water. The gnocchi will float to the surface as they are done cooking. Use a skimmer to move them to a colander, repeat this until all the gnocchi are cooked and drained.

Simple Tomato Sauce (adapted from Smitten Kitchen)
1 28 ounce can of whole peeled San Marzano tomatoes
5 tablespoons unsalted butter
2 cloves garlic, minced
1 medium yellow onion, peeled and halved
salt to taste

Put all ingredients into a pot over medium heat. Bring sauce to a simmer and then lower heat to keep sauce simmering for about 45 minutes, stirring occasionally. Toward the end of the cooking process, start to crush the tomatoes with your spoon and the side of the pot.

Remove onion from sauce (but don't throw the onion away!) and add salt to the sauce as needed.

this recipe is also shared at some of my favorite food blog hops

Variation 1:
Toss the gnocchi in the tomato sauce. Serve with fresh basil leaves, crushed red pepper flakes and grated parmesan on the side. I mashed the onion from the sauce until it was mostly smooth and we spread that on bread.

Variation 2:
Mash the onion from the sauce until mostly smooth. Stir it back into the tomato sauce. Toss the gnocchi in the tomato sauce and pour into a baking dish greased with olive oil. Top with your favorite cheeses, and bake until lightly brown and bubbly. 

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1 comment:

  1. This is such a delicious looking recipe Mal, thanks so much for sharing this.


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