Post Caprese Salad, we decided on a Gnocchi with a Simple Tomato Sauce for the main course of our Italian Feast. We added some spinach at the end for extra flavour and colour! This recipe hails from two of our favourite FoodNetwork chefs: Anthony Sedlak (sooo dreamy) provided us with the Gnocchi recipe, and Giada De Laurentiis (annoying big mouth, tasty food) with the Simple Tomato Sauce.
Gnocchi is actually very simple to make, it just takes a little patience. Also - this is my (Jo) second time making Gnocchi from scratch and both times I haven't used a ricer or food mill. Get one. Seriously. The potatoes will be so much easier to manage if they are really smooth, which can only be accomplished with a ricer - basically a glorified, adult version of those cool Playdough toys that makes the Playdough look like hair or spaghetti. Anyway...
THE RECIPE:
1 1/2 pounds Baking (Russet) Potatoes
1 Egg
1/4 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1 cup All Purpose Flour (plus more for dusting)
1. Add Potatoes to a pot and fill with cold water enough to cover the potatoes. Season the water with salt and bring to a boil; lower to a simmer until Potatoes are tender but not overcooked.
2. Drain and let dry slightly. While the Potatoes are still warm, peel off the skins, cut into quarters, and push through a ricer or food mill (we used a regular cheese grater... but it doesn't have the same effect).
3. Gently fold the remaining ingredients into the potato mixture until just combined.
4. On a floured surface, divide the dough into small sections and roll each piece into a 3/4 inch thick log. Cut into 1/2 inch long pieces and roll each individual piece along the back of a fork to create ridges (this takes practice and doesn't have to be perfect!)
5. To cook, bring a pot of salted water to a boil. Boil in batches, dropping in a few pieces of Gnocchi at a time; the Gnocchi are ready when they float to the surface of the water (if you are making these fresh it will only take about 30 seconds!) Remove with a slotted spoon and top with whatever sauce you feel like! We made ours with a simple Tomato Sauce with some added spinach and parmesan cheese!
Sidenote: Gnocchi freezes really well! Just put your uncooked Gnocchi into a ziplock bag and freeze! You can cook them from frozen following the same directions listed above, they'll just take a bit longer to float!
While Giada De Laurentiis (a.k.a. The Everyday Italian) may bug the HELL out of us, this recipe for a Simple Tomato Sauce is kiiiind of amazing. It is so easy and SO tasty!
THE RECIPE:
1/2 cup Olive Oil
1 Medium Yellow Onion, Chopped (Stay tuned for a super-awesome post on how to chop onions)
3 Cloves Garlic, Chopped (Giada called for two... we added three because seriously, garlic is faaantastic)
1 1/2 stalks Celery, Chopped (Again, Giada said 1, we said 1 1/2)
3 Small-ish Carrots (Giada=1, Jo and Caroline=3 bitties)
2 Cans (28 Ounces - the BIG ones) crushed tomatoes
Some Basil Leaves
2 Bay Leaves (if you have them... we didn't and it still tasted great)
1 Tbsp of Butter
Salt and Pepper
1. In a large pot, heat the oil over medium heat. Add the onions and garlic and saute until translucent (2-3 minutes).
2. Add the celery and carrots and season with salt pepper. Saute for approx. 5 minutes, until all veggies are soft.
3. Add the tomatoes, basil, and bay leaves (if using). Simmer, covered, on low hear for 1-1 1/2 hours. The sauce should thicken (there WILL be excess oil around the sides - don't freak out like I did... it'll turn out awesome).
4. If you used Bay leaves take em' out. Check the seasoning and add the butter (ADD THE BUTTER).
5. Blend the sauce in a food processor or blender 3 portions-ish at a time. Blend til smooth and enjoy :D
Sidenote: This sauce ALSO freezes really well!! Let it cool then portion it into freezer bags or Tupperware containers. Giada tells us it should keep for up to six months... but it's so damn good we guarantee you'll eat it faster than that.
We added some baby spinach to our dish - just toss it in with the Gnocchi and Tomato Sauce before serving, it will wilt the perfect amount - a little bit crunchy, a little bit soft, a whole lot of yummy :)
Happy Eating!
Caroline and Jo
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