Potato Gnocchi
By Chef Ugo Patierno
Serves: 2 people
Ingredients for the gnocchi dough:
300 gram boiled potatoes (0.60 lb, about 2 medium potatoes)
20 grams pecorino (about two tablespoons)
70 grams 00 flour (about 1/2 cup)
Salt
Ingredients for the sauce:
1 bottle tomato puree
1 clove garlic, smashed with skin on
1 tablespoon onion, chopped
A few leaves basil
Salt and pepper to taste
Ingredients for the meatballs:
400 grams ground beef
150 grams two days old bread
1 egg
30 grams parmigiano
1 teaspoon parsley
1/2 clove garlic, minced
Salt and pepper
Provola or smoked mozzarella, chopped
Directions:
1) Fare il sugo - Prepare soffritto. Heat enough extra virgin olive oil to cover the bottom of a sauce pot and cook the onion until translucent and garlic fragrant. Once the garlic looks golden browned, remove it from the pot. Add the tomato puree. Season with salt and pepper. Add the basil and cook over low heat, stirring occasionally.
2) Preparare le polpette - In the meantime, prepare the meatballs. First, soak the bread in water to make it softer. Squeeze the bread to remove the water in excess. In a large bowl, mix all the ingredients by hands until the mixture feels well combined. Start shaping the mixture into meatballs (make sure they are not too big otherwise it will take too long to cook). Place the meatballs in the sauce and cook over low heat for about 45 minutes.
3) Fare i gnocchi - gently mix all the ingredients until the dough feels soft and smooth. If it gets sticky sprinkle some flour.
4) Work a piece of dough at the time, with your hands shape it into ropes and with a knife cut the gnocchi into bite-sized pieces. With a gnocchi board or a fork, make the design on top by gently rolling the gnocchi on top.
5) Collect the gnocchi and dust with flour to prevent them from sticking.
6) Cuocere i gnocchi - Boil gnocchi in salted water. When they start floating on top strain them and serve with the sauce. To make this dish even richer, melt in the sauce some provola or smoked mozzarella.
Chef Ugo’s cooking tips:
Boil the potatoes with the skin on. It’s a good way to help the potatoes not absorb too much water. Use a potato ricer or a fork to smash the potatoes well. Do it while they are still warm, it will make the gnocchi dough softer.
When you strain the gnocchi, transfer into a pan with some sauce, add the cheese and let it cook for an additional minute while stirring. This method is called ‘’spadellare’’ and it’s a good way to coat the gnocchi well with the cheesy tomato sauce.