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Recipe Category: Pasta
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Gnocchi With Red Wine Tomato Sauce Recipe
Ingredients
Makes 4 servings
- 2 medium russet potatoes
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/3 cup dry red wine
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh parsley
- salt
- freshly ground black pepper
- 1 cup all-purpose flour, plus more if needed Fresh basil, for garnish (optional)
Method
- Preheat the oven to 450°F
- Place the potatoes in the oven and bake until soft when pierced with a fork, about 1 hour
- In a large saucepan, heat the oil over medium heat
- Add the garlic and cook until fragrant, about 1minute
- Do not burn
- Stir in the tomatoes, wine, basil, oregano, 1 tablespoon of the parsley and salt and pepper to taste
- Reduce the heat to low and simmer for 20 minutes
- Keep warm over low heat
- To make the gnocchi, combine the flour and 1 teaspoon of salt in a large bowl
- Set aside
- While the baked potatoes are still hot, carefully cut them in half, scrape the insides into a separate large bowl and run them through a potato ricer or food mill to make them fluffy
- Place the riced potatoes in the center of the flour along with the remaining 1 tablespoon parsley
- Season well with salt and pepper to taste
- Gradually mix the flour into the potatoes to make a dough, adding more flour as needed
- Knead the dough until smooth, about 4 minutes
- Do not overwork the dough
- Divide the dough into 4 pieces
- On a lightly floured surface, using the palm of your hands, roll each dough section into a 1/2-inchthick roll
- Cut each dough roll into ¾-inch pieces
- In a large pot of boiling salted water, cook the gnocchi until they float to the top, about 3 minutes
- Retrieve the cooked gnocchi with a slotted spoon and place in colander to drain well
- Transfer to a large serving bowl and add the tomato sauce, tossing gently to combine
- Garnish with fresh basil, if using and serve immediately
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