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RUSTIC GNOCCHI WITH TOMATO

DF
Fluffy gnocchi in a simple tomato and garlic sauce

Serves 2


For the Gnocchi:

1c flour

2c red skin potato mashed potatoes, cold

1 egg, beaten

1tsp salt

For the Sauce:

olive oil

1 pint cherry tomatoes

1 head garlic, peeled

1/2c white wine

1 bunch spinach

To Serve:

2-4 round slices pancetta

2tbsp fresh basil, chopped

grated parmesan, to top (optional)


For the gnocchi, scoop flour into a circle on a clean workspace. With your fingers, break up potato over the top of the flour. Form a well in the center and pour in the egg and salt. Use your hands to incorporate everything together, working from the edges into the center to keep the egg from spilling out, slowly folding the flour into the potato and egg. Add more flour until no longer sticky then knead a few times to bring together. The dough will be soft but hold together. 


Cut dough into 4 sections and work with one at a time. Roll into a 1in thick rope on floured surface and cut into 1in wide pieces. Press ridges into the top of each piece with a fork and lay on single layer on a baking sheet. 


I like to fully form the gnocchi and keep it in the freezer while I work on the sauce since they cook so quickly. Bring a soup pot halfway filled with cold salted water to boil. 


Drizzle a large saucepan with a olive oil and set over medium heat. Halve the tomatoes and cut the garlic cloves into fat slivers then add into the pan and cover. Once softened and juices released, 5-10min, deglaze with wine. 


Meanwhile, drop the gnocchi in batches into the boiling water (mine took four batches). Gnocchi is finished cooking when they float. Use a slotted spoon to add them right into the sauce. Add a little of the starchy gnocchi water into the sauce to loosen. 

Once all gnocchi are done and in the sauce, stir in the spinach and cover.


Set the oven to broil and place whole pancetta rounds in a single layer on a baking sheet. Crisp up under the broiler. 


Divide gnocchi among bowls, sprinkle with parmesan and basil, drizzle with a little olive oil and top with pancetta crisp. Serve immediately. 


Freezability: 

You can freeze all the gnocchi on the tray in a single later until completely solid then seal in a bag for up to a month. Follow above instructions to cook without defrosting.