Gnocchi with Tomato Sauce
Prep Time:
60 minutes
Cook Time:
50 minutes
Servings:
6
Soft Italian dumplings known as gnocchi are often made with potatoes. They're delicious paired with the same sauces used for pasta, such as the fresh tomato sauce called for here. The gnocchi can be cooked in advance; after removing them from the boiling water, transfer to a bowl of ice water to stop the cooking. Drain the gnocchi, then cover and refrigerate. Just before serving, warm the tomato sauce, add the gnocchi and cook until heated through.
Ingredients:
- 4 large russet potatoes, about 2 1⁄4 lb. total
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄4 tsp. freshly ground white pepper
- 2 1⁄2 cups all-purpose flour, or as needed
- Fresh tomato sauce for serving
Directions:
Put the potatoes and 1 cup water in a pressure cooker. Cover and cook on high for 5 minutes. Peel the potatoes while still hot. Pass the potato flesh through a ricer set over a large bowl.
Meanwhile, in a large pot over high heat, bring 6 quarts salted water to a boil. Line a baking sheet with a lightly floured kitchen towel or paper towels.
Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well. Season the potatoes with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Using a fork, gradually blend the eggs with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a rope about 3⁄4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger. Place the gnocchi on the prepared baking sheet.
Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
Working in batches, cook the gnocchi in the boiling water for 5 to 6 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce and toss to combine. Serve immediately. Serves 6.
Meanwhile, in a large pot over high heat, bring 6 quarts salted water to a boil. Line a baking sheet with a lightly floured kitchen towel or paper towels.
Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well. Season the potatoes with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Using a fork, gradually blend the eggs with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a rope about 3⁄4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger. Place the gnocchi on the prepared baking sheet.
Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
Working in batches, cook the gnocchi in the boiling water for 5 to 6 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce and toss to combine. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.
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