"Gnocchi al sugo finto toscano"

May 13, 2016


di patate


1 kilo Russet Potato
300 Grams Flour
3 egg yolk


• Put the unpeeled potatoes in a large pot. Fill the pot with enough cold
water to cover the potatoes by at least 2 inches and bring to a simmer
over medium-high heat. Reduce the heat to medium, partially cover the
pot, and simmer the potatoes until they are completely tender and
easily pierced with a skewer, 30 to 35 minutes.
• Drain the potatoes, let them cool just enough that you can handle them,
and then peel them. Cut them in half crosswise and pass them through
a ricer into a large bowl. Let cool until almost at room temperature, at
least 20 minutes.
• Lightly flour a work surface. In a small bowl, mix the flour with the salt.
Add the egg to the potatoes and then add the flour mixture. Mix with
your hands until the flour is moistened and the dough starts to clump
together; the dough will still be a bit crumbly at this point. Gather the
dough together and press it against the boRom of the bowl until you
have a uniform mass. Transfer it to the floured surface and wash your
• Knead gently until the flour is fully incorporated and the dough is soft,
smooth, and a liRle sticky, 30 seconds to 1 minute. (Don’t overmix it, or
the gnocchi will be tough; the dough should feel very delicate.) Move
the dough to one side, making sure the surface underneath it is well
floured. Cover it with a clean kitchen towel.
• Cover two large rimmed baking sheets with parchment and sprinkle
lightly with flour.
• Remove any lingering bits of dough from your work surface and lightly
reflour the surface. Tear off a piece of dough about the size of a large
lemon and put the towel back on the rest of the dough so it doesn’t dry
• With the palms of both hands, roll the dough piece on the floured
surface into a rope about 3/4 inch in diameter.
• If you’re going to use the gnocchi within 2 to 3 hours, they can sit out
on the counter.



Sugo finto


600 gr fresh, ripe tomatoes
(if you can’t get great tomatoes,
go for a can of peeled tomatoes)
1 brown onion
1 celery stalk
1 carrot
½ glass of full body red wine
Some fresh basil leaves
Olive oil
Salt and pepper


• Prepare your fresh tomatoes (if using). Score their boRoms and place
them in a pot of boiling water for half a minute or so to blanch them.
Remove and place in a bowl of ice cold water. Peeling the skins should
now be a breeze. Chop into quarters, remove the seeds and then chop
into small (1cm) pieces. Set aside.
• Chop the onion, celery and carrot finely and heat gently in a large
skillet with a couple of tablespoons of olive oil. You can also add the
upper part of the parsley stalks, chopped finely. Season with salt and
pepper and let the vegetables slowly cook and soften, giving a stir
every now and then.
• When the onions have turned unmistakably transparent and sweet and
the carrots are soft, pour over the red wine. Continue cooking for a few
more minutes or until slightly reduced, then add your chopped
tomatoes and depending on how juicy they were, you may need to add
½ cup or so of water. Let simmer, stirring occasionally and keeping
your eye on it for about 30 minutes (again, if needed during cooking
you can add small amounts of water) or until the sugo has become thick
and rich. Taste for seasoning again, adjust if needed, then set aside
until the pasta is ready.






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