Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.
Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls. This is for four.
4 large potatoes, peeled and cubed
220g f lour
2 large eggs
salt and pepper to taste
Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long. Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until they rise to the top. Drain and spoon over into a warm buttered dish. Serve with tomato sauce.
Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!
1 medium sized tin tomatoes or fresh whichever is available
2 medium sized onions, peeled and chopped finely
3 cloves garlic, peeled and chopped
50gr basil, chopped, if not parsley (reserved some for garnishing)
5tbsp olive oil
½tsp granulated sugar
Salt and freshly ground pepper
4 tbsp Parmesan cheese
Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.
Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!