In this show I will teach you how to make gnocchi the same way I did when I worked in Tuscany. The sauce is my favorite and I’m sure you will love it too!
Potato Gnocchi
1 pound Yukon gold or russet potatoes
4 Large egg yolks
1/2 C Freshly grated Parmesan
1/2 tsp Kosher salt
1/4 tsp Freshly ground black pepper
1C all-purpose flour, plus more for dusting board and dough
1 Gallon salted boiling water, salt until it tastes like the sea.
Preheat the oven to 400 degrees F
Wash and poke the potatoes with a fork, this will allow the steam to come out of them
easy. Place on a sheet pan and cook for 45-60 minutes. The potatoes should give a little
when you squeeze them. Take the potatoes one at a time, take the skin off of them while hot
and mash them up thoroughly. Let them cool. Mound the potatoes up and form a well. Add
the egg yolks, cheese, salt and pepper and add 3/4C of flour. Knead until it forms a dough.
The dough should be tacky but not sticky. If the dough is sticky add more flour. Test the
gnocchi dough by rolling out a few pieces and putting it in your boiling water. It should be
in there for about 90 seconds then it will float to the top when done. Taste. Roll out the
dough as on the cooking show demo. Important. If you are not going to use this
immediately place in the freezer. Freezing is a great way to store them as they will last
several months. Never put in the refrigerator as the moisture will break them down. To use
from freezer just place them in your salted boiling water and wait for them to come to the
top. Taste, add to sauce, enjoy!
¼ C Extra Virgin Olive Oil
3/4C Onions, small dice
5 Cloves garlic, sliced
8 C Crushed Tomatoes
10 Leaves of basil, torn
TT Salt and Pepper
Method:
Heat the oil in a medium saucepan over medium heat. Sweat the onion, garlic, until
the onions are translucent about 4-6 minutes. Add the tomatoes and bring to a boil. Lower
the heat to a simmer, cover, and cook for 10-15 minutes. Add in the torn basil leaves and
season with salt and pepper. Serve.
Legend
TT= To Taste C=Cups