Ingredients
The following ingredients have 4 Servings
- 4 large Russet potatoes
- about 3 pounds
- 1 tablespoons EVOO – Extra Virgin Olive Oil
- 1 tablespoon butter
- Salt and finely ground black pepper
- 1/8 teaspoon (a few grates) freshly grated nutmeg
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup all-purpose flour
- divided
- 3 egg yolks
- lightly beaten
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 2 cloves garlic
- crushed and chopped
- 1 28-ounce can San Marzano tomatoes
- 1 cup chicken or vegetable stock
- A handful of fresh basil
- torn
- 1 chunk Parmigiano-Reggiano rind
Instruction
- Preheat oven to 450°F
- Prick potatoes several times along top with tines of a fork then roast 1 hour or so, until very tender
- When potatoes are just cool enough to handle, split them lengthwise and scoop out the flesh into a ricer or food mill, or push it through a fine strainer into a bowl (you will need to do this in batches)
- Warm EVOO in a small skillet or pot then melt butter into oil; add to potatoes
- Season with salt, pepper and nutmeg then add cheese and 1 cup flour
- Mix to combine
- Using your hands, work in the egg yolks so they are evenly distributed throughout
- Dust a work surface with remaining 1/2 cup flour
- Turn potato dough out onto the work surface and immediately knead it into a fat log
- Cut into pieces then roll each piece into snakes about 3/4-inch wide
- Cut snakes into 1-inch pieces then mark each piece with tines of a fork
- Keep gnocchi covered with a kitchen towel and use in no more than 12 hours or freeze
- For Tomato Basil Sauce, heat a large sauté pan over medium heat with EVOO, 2 turns of the pan
- Add butter and melt it into oil; add garlic and stir 1 minute
- Add tomatoes, stock and basil, breaking up the tomatoes with a spoon
- Add Parm rind and simmer sauce 20 minutes to break down tomatoes
- Cook gnocchi in salted water at rolling boil for about 2-3 minutes, until they float to the top of the pot
- Remove with a spider and add them along with 1/2 cup of starchy liquid to the sauce
- Toss gnocchi gently in sauce to coat and serve in shallow bowls topped with extra cheese
- MORE: Jack Falahee's Gnocchi Gnocchi or Spinach Gnocchi with Pomodoro Sauce Butternut Squash, Sweet Sausage, Gnocchi and Sage