Potato Dumplings in vodka sauce

it: Gnocchi di Patate alla Vodka


For Gnocchi:

  • 2 lbs. potatoes
  • 1 ѕ cup all purpose flour
  • Salt

For Sauce:

  • 1 2/3 pound fresh tomatoes
  • Fresh sage leaves
  • 1 onion, minced
  • 3 Tbsp. butter
  • Salt and fresh ground pepper

For Topping:

  • 2/3 cup grated parmesan cheese

For the dough, wash the potatoes and boil them in salted water until they are soft. Remove the potatoes, and while they are still warm, peel them and pass them through a potato ricer onto a well floured surface. Sprinkle them with a little salt and knead in the flour to make a smooth silky dough.

For the sauce, blanch the tomatoes in boiling water. Using a slotted spoon, lift the tomatoes and place them in ice water to stop the cooking. Remove them from the ice water and peel, seed, and chop them.

In a medium saucepan, sautй the onion in 1 Tbsp. butter over medium heat until translucent. Stir in the tomatoes and season with salt and pepper. Simmer until the sauce is smooth.

To make the gnocchi, divide the dough into portions and roll each portion of dough into ropes about the width of a finger. Cut each rope into smaller pieces that are approximately 1 inch long. Press each small piece of dough onto a fork to make ridges. Set the gnocchi aside and bring a large pot of salted water to a boil.

Gradually drop the gnocchi into the boiling water, reduce the heat, and simmer for 4 minutes. Periodically stir to prevent sticking. As soon as the gnocchi float to the surface, remove them with a slotted spoon and drain.

In a saucepan, over medium heat, sautй the sage leaves in 1 Tbsp. butter. Add the cooked gnocchi making sure to completely coat the dumplings. Serve with tomato sauce and freshly grated parmesan.

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