Updated: Oct 12, 2020
This has been on my recipe bucket list for a while, and I must say it wasn't all that difficult. I thought I would indulge while we are all under this crazy quarantine!
For gnocchi -
2 large russet potatoes
1 cup flour (plus more for counter)
1/2 cup ricotta cheese
1 egg beaten (only use about half)
few dashes of salt
1. Place potatoes (with the skin on) in a pot and cover with water. Bring to a boil, and cook potatoes 25-30 minutes.
2. Remove potatoes from water and let cool on a towel about 15 minutes. Remove skin.
3. Finely grate potatoes over a large bowl. Add the remainder of ingredients and gently stir together with a fork. Transfer mixture to a floured surface and blend with hands until dough forms. Do not over mix.
4. Form a loaf with the dough and slice into strips. Roll out each strip into a rope and slice into pasta squares. Sprinkle flour over your sliced gnocchi and set aside in a bowl.
5. To cook, drop about 25 gnocchi at a time into boiling water. When all of them are floating at the top, they are done. Scoop them out with a slotted spoon, and place in a large bowl - I like to add olive oil to the bottom to keep from sticking. Continue with another 25 and repeat until all of your pasta is cooked. Serve with spicy tomato cream sauce (recipe below).
For sauce -
1 small onion (diced)
1 teaspoon minced garlic
1 TB olive oil
1 TB butter
12 oz of your favorite red sauce (mine is Rao's Arrabbiata Diavolo sauce)
few dashes of pepper
1/2 teaspoon sugar
1/2 cup heavy cream
optional - parmesan or asiago cheese for topping
1. In a medium saucepan, saute onions and garlic with olive oil and butter for 3-5 minutes until fragrant. Add pasta sauce, pepper and sugar, and simmer for 5-10 minutes. Add heavy cream and continue simmering for 5 minutes until the sauce starts to thicken.
2. Serve over pasta, and top with your favorite Italian cheese if you desire.