Gnocchi are light, little pillows of potato dumpling goodness. Like the dumplings of so many international recipes, they are comfort food. Actually comfort is the reason, according to legend, that the dumpling was invented. One story tells of Zhang Zhongjing, a Chinese medical practitioner who wrapped dough around a meat filling, and added it to soup to provide relief from frostbite and illness to his villagers. The Italians track their gnocchi to the 1500’s. Whether you believe the Italians or the Chinese or for that matter the Romans, dumplings, have been around for a very long time. I was quite surprised to discovered just how many countries have dumplings in their history of recipes.
There is one word that you will find repeated throughout this recipe. That’s ‘gently’. Overworking, just like overcooking will create hard little nuggets. You want the dough to just come together and be slightly sticky. Traditional Gnocchi have ridges, sometimes made over the tines of a fork or rolled over a special wooden mold. I made these simply, as it can be enough of a challenge making a tender Gnocchi. If you want to go for the gusto, there are lots of YouTube videos on how to do it.
When it comes to the potatoes for Gnocchi, Yukon Gold are the best choice, but in a pinch a Russets are the next best. Yukon Golds are a higher starch potato, prized for creamy mashed potatoes. Exactly what you want to create a beautiful Gnocchi.
Ingredients:
Dough:
- 1 lb. Yukon Gold potatoes
- 3/4 cup flour
- 1 egg
- 1 tsp salt
Sauce:
- 3 lg tomatoes
- 1 egg
- 1 white onion
- 1 lg clove garlic
- 2 tbsp fresh oregano
- 1/4 cup white wine
- 1/4 cup milk
- 1 tbsp butter
- 2 tbsp veg oil
- Salt & pepper to taste
- Grated cheese
Method:
Gnocchi:
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Cook the Yukon Gold potatoes, skins on, either by steaming or gently in microwave.
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Set the potatoes aside to cool, skins on.
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Peel and gently crumble the potatoes with a fork. Resist the temptation to get out the masher.
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In a separate bowl combine salt and flour.
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With fork, beat egg and gently combine with potatoes.
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Sprinkle the flour mixture over the potato mixture. You can mound the potato and flour on a working surface and add the egg to that, but I find it easier to mix it in a bowl.
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Using your fingers of one hand gently swirl around to combine flour and potato. The mixture will come together to form a light ball. Still with one hand gather all the bits and with a few gentle turns, knead the mixture.
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Divide dough into 4 sections. Cover bowl and set aside.
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Bring a pot of water to gentle boil.
- While you are waiting for the water to boil start the sauce.
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Flour a work surface lightly.
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Roll each of the sections into a long rope, roughly 3/4″ thick.
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Slice rope into pieces 3/4″ long.
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Boil all the gnocchi from each rope section separately.
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As soon as the gnocchi float they are cooked.
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Lift with a slotted spoon and set aside.
Sauce:
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Finely dice onion and mince garlic.
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Remove the seeds from the tomatoes. I used basic beefsteak tomatoes because that’s what I happened to have. Ideally plum tomatoes, such as Roma, are best for pasta sauces.
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Stem and mince fresh oregano.
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Pulse the tomatoes in a food processor, adding the oregano leaves i
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n the last few seconds. Do not puree.
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Heat a saute pan on fairly high heat and add the prepared onion and garlic.
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As the onion starts to brown lightly, reduce the heat to medium.
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When the onion and garlic are tender add the tomato mixture. Then add the wine, butter, and milk.
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Simmer until sauce reduces. Salt and pepper to taste.
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Add the gnocchi to the tomato sauce. Toss and serve immediately topped with grated cheese.
