Gnocchi

Gnocchi are typically eaten as a first course in Italian households. There are many types of gnocchi that include cheese, spinach or potatoes. The gnocchi recipe that I am sharing with you today is popular in southern Italy, is made with potatoes and is served with tomato sauce which I will also share. Buon Appetito!


Gnocchi di Patate:

Ingredients:

5 potatoes 
1 egg
1 1/2 cups flour


Method:


Boil potatoes whole with skin still on them, let cool and then peel. Mash potatoes very fine and place on flat surface.  Add egg and slowly add flour a little at a time while kneading. Dough can be sticky so keep surface dusted with flour. Cut a piece off the dough and roll into a tubular strip about 1/2 inch think.  Cut pieces diagonally and run index finger lightly over each piece to form a hollow and thus you have a gnocco. Keep gnocchi floured until they are ready to cook.


Bring salted water to boil. To ensure that the gnocchi do not stick, a tablespoon of Bertolli olive oil should be added. Add gnocchi and cook until "al dente". Add sauce and serve with grated Parmigiano Reggiano cheese.


Tomato Sauce:


Ingredients:


796 ml can Unico Crushed Tomatoes
1/2 can water
2 tbsp Bertolli Olive Oil
1/4 red onion chopped
3-4 basil leaves
3/4 tbsp salt
3/4 tbsp sugar
Red wine of your choice


Method:


Brown onions in olive oil until tender. Add wine and cook together until mixture thickens.  Add tomato sauce, water, basil, salt, sugar and bring to boil. Cover and simmer on low to medium heat for at least two hours.