KCB 9.2: Potato Dumplings with Tomato Sauce (Gnocchi)
Potato Dumplings with Tomato Sauce (Gnocchi)
Although not a true pasta, homemade gnocchi can replace pasta in a meal. These tasty and substantial dumplings originate in the style of the Molise region of Central Italy and are thus known as Gnocchi alla Molisana.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 40 minutes
• YIELD: Enough for 6 persons
• COOKING TIME: 40 minutes
• YIELD: Enough for 6 persons
Sauce
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 1/2 cups (875 ml) tomatoes, blanched, peeled, and pureed
• 1 teaspoon ( 5 ml) salt
• 1/4 teaspoon ( 1 ml) freshly ground black pepper
• 2 tablespoons (40 ml) chopped fresh basil
• grated parmesan cheese
• 2 tablespoons (40 ml) chopped fresh parsley
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 1/2 cups (875 ml) tomatoes, blanched, peeled, and pureed
• 1 teaspoon ( 5 ml) salt
• 1/4 teaspoon ( 1 ml) freshly ground black pepper
• 2 tablespoons (40 ml) chopped fresh basil
• grated parmesan cheese
• 2 tablespoons (40 ml) chopped fresh parsley
Dumplings
• 500 g (17 1/2 ounces) old potatoes
• 1 1/2 cups (375 ml) self-raising flour
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) nutmeg
• 1 tablespoon (20 ml) milk
• 1 1/2 cups (375 ml) self-raising flour
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) nutmeg
• 1 tablespoon (20 ml) milk
1. Heat the olive oil in a heavy 4-litre/quart saucepan over moderate heat until hot but not smoking. Saute the asafoetida in the hot oil. Add the tomatoes, salt, pepper, and basil; stirring occasionally, simmer the sauce for about 30 minutes or until reduced somewhat. Remove from the heat, cover, and keep warm.
2. Meanwhile, peel and quarter the potatoes and boil them in a saucepan of slightly salted water until very tender. Drain well and push the potatoes through a fine sieve into a bowl. Add the sifted flour, salt, nutmeg, and milk. Mix well. Turn the mixture out onto a lightly floured surface. Knead for 2 minutes.
3. Take one-quarter of the mixture and form it into a roll on a floured surface. The roll should be 2.5 cm (1-inch) in diameter. Repeat with the remaining dough. Cut the rolls into 1.25 cm (1/2-inch) gnocchi lengths.
4. With two fingers, press each gnocchi against a cheese grater (medium holes) to roughen the surface on one side, at the same time making a dent in the other side where the fingers press. This gives the traditional gnocchi shape. Repeat with the remaining gnocchi.
5. Place one-quarter of the gnocchi into a large saucepan of boiling salted water over full heat. The gnocchi will go straight to the bottom of the pan and then start to float to the top. When the last dumpling rises to the top, boil for 1 minute; then remove them from the pan with a slotted spoon. Repeat with the remaining gnocchi in batches. Add the gnocchi to the prepared tomato sauce and simmer uncovered for 5 minutes over low heat. Place the gnocchi in a serving bowl and spoon over half the sauce. Serve the remaining sauce and grated parmesan cheese separately. Garnish with chopped parsley.
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