The best way I can think to describe handmade gnocchi is as follows: tender pillows made of riced potatoes and semolina flour that effortlessly catch any decadent sauce that you decide to drizzle on top. These soft potato dumplings have ridges that are made with either a fork or a tool called a gnocchi board, and these ridges are not only aesthetically pleasing, but are purposefully placed as your sauce-catchers.
Riced Potatoes
Gnocchi dough
Gnocchi topped with anything from a zesty marinara sauce, to a comforting pesto sauce or even a meaty Bolognese makes a perfect first course, or an alternative to a pasta or soup course in Italy. I truly enjoy the simplicity of the following recipe, courtesy of Mami Camilla Cooking School, for Gnocchi with Tomato Sauce. The freshest tomato sauce paired with gorgeous handmade gnocchi, finished off with a grating of Parmesan cheese and a sprinkling of fresh basil. (For a nice twist on the classic gnocchi, substitute sweet potatoes for Yukon gold potatoes and whole wheat flour for semolina flour, and top these sweet potato gnocchi with a simple melted butter with sage sauce.)
Gnocchi rolled on a gnocchi board
(To view this recipe, click on the blue blog post title above*)
Handmade Gnocchi with Tomato Sauce
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- TOMATO SAUCE
- 3 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 small yellow onion, chopped
- 1200 grams canned Italian peeled tomatoes, crushed
- 1 tablespoon
- 1 teaspoon sugar
- ¼ cup fresh basil, chopped
- GNOCCHI
- 1 kilo potatoes (yellow flesh; Yukon Gold)
- 500 grams all-purpose flour, plus extra
- 1 egg
- 3 tablespoons olive oil
- 2 liters pre-prepared tomato sauce (see above recipe*)
- 400 grams mozzarella cheese, cut into small chunks
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Directions:
- For the tomato sauce:
- In a saucepan heat oil over high heat until hot, about 1 minute. Add garlic and onion; sauté 1 minute. Add crushed tomatoes, basil, salt and sugar; stir well. Cook over medium heat for 25 minutes.
- For the gnocchi:
- Cook whole potatoes with skin in boiling water over high heat until soft, about 20/30 minutes. Drain; set aside to cool. When cool enough to handle, remove skin from potatoes with fingers.
- Put potatoes through a ricer to create tiny pieces or mash. On a flat work surface create a flour well. Add egg and potatoes to center. Blend together with hands until ingredients are completely mixed and form compact dough. Knead for 3 minutes.
- On floured surface, cut dough into long strips. Using both hands, roll each piece into long rods about 5 centimeters in diameter. Cut into 1-centimeter cubes. Hold fork in right hand; press cubes against times just hard enough to make characteristic ridges; flip downward, off the fork to create elongated shell shape. On floured breadboard, position gnocchi so they don’t stick together.
- Fill large pot with cold water; add olive oil; set aside. Cook gnocchi in small batches in boiling salted water about 5 minutes or until they float to the top. Scoop out cooked gnocchi with large slotted spoon and place in cold water to stop cooking.
- Add gnocchi to already prepared tomato sauce. Cook over medium heat, stirring continuously until well coated and hot. Turn off the heat; add cubed mozzarella, grated Parmesan cheese; turn gently until melted. Garnish with fresh basil and serve.
Tagged: basil, culinary school, externship, gnocchi, Italy, Mami Camilla cooking school, Parmesan cheese, potato dumplings, Sorrento, tomato sauce
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