Elizabeth's Family's Potato Gnocchi
- 2 lbs potatoes (I like to use new potatoes, like yukon gold but you can use jacket potatoes if that is what you have on hand).
- 1-2 cups semolina flour (or all purpose, although semolina is really better)
- 1 large egg
- 1 tbsp. granulated garlic
- 1 tsp. salt (plus more if needed)
- 1 tsp. fresh ground pepper
- 1 tbsp. dried italian herbs
Pierce the potatoes with a fork several times and microwave on high for 5-7 minutes or until soft. Allow to cool enough to be handled. Peel the potatoes. Squeeze the potatoes through a potato ricer (or grate with a cheese grater) into a bowl. Add all ingredients except the flour. Mix together with a fork until the egg is fully incorporated. Add the flour a little at a time, kneading the dough with your hands until it comes together and is no longer sticky. Cut the dough into 4 chunks and then roll each chunk into a log about 1/4-1/2 inch thick. Cut the logs into chunks. If you want, you can roll the chunks along the tines of a fork or on a gnocchi board to make them have lines, but you don't have to do this. At this point, you can place them on a kitchen towel to "dry" for about an hour or two, or you can cook them right away. Bring a large pot of lightly salted water to a rolling boil. Turn the heat down to medium and add the gnocchi in batches so they do not stick when cooking. Cook only until the gnocchi float to the top. When gnocchi float, remove them with a slotted spoon (or just remove your pot insert), drain and set aside. Do the next batch the same way. Serve hot with your favorite sauce and cheese. Yummy!
Garden Tomato Sauce
- 2-3 lbs fresh tomatoes, peeled
- 2 onions, diced
- 2 carrots, peeled and chopped
- 1 green pepper, chopped
- 1 celery stalk, diced
- 1 (6 oz) can tomato paste
- 1 small head garlic, cloves removed and minced
- 1 cup dry red or white wine
- 1 tbsp. olive oil
- 2 tbsp. italian herbs
- 1 tsp. sugar
- salt and pepper to taste
Combine all ingredients in a large pot over medium high heat, except for the tomatoes, tomato paste, and sugar. Saute for 5 minutes, stirring until the onions are translucent. Add the wine and cook another 2 minutes or so until it has reduced by half. Add the tomatoes, crushing them between your fingers as you add each one. Stir to mix. Bring to a simmer, turn down to low and simmer for 3-4 hours, stirring occasionally. Add the rest of the ingredients and remove from heat. Using an immersion blender, or regular blender (you will have to do this in batches if that is the case), puree the sauce until smooth but thick. If the sauce is too thin you can add another can of tomato paste, if it is too thick, you can add a little bit of chicken or vegetable stock to thin it out. Return to the heat and simmer for another 30 minutes on low. Serve over your favorite pasta. This can also be easily frozen or canned.
My best friend Heather also makes an amazing gnocchi recipe. Her blog is The Casual Girl Cuisine, you should stop by and check it out!
Until next time, happy and HEALTHY cooking and EATING!