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Soft, pillowy gnocchi pairs so perfectly with this creamy Tuscan butter sauce. Velvety goodness! This one takes a bit of time and effort, but as always, the end result is so very worth it.
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Gnocchi:
- 2lbs russet potatoes
- ¼ cup fresh grated pecorino romano
- 1 whole egg, plus 1 egg yolk
- 1tsp pepper
- 1tsp salt
- 1.5 cups (180 grams) All purpose flour (plus additional as needed)
1. Thoroughly wash potatoes and pierce with a fork. Bake for 1 hour at 400 degrees F, or until they are tender. Allow to cool enough to handle
2. Cut potatoes in half lengthwise and scoop out. Skins can be discarded
3. Using a ricer or hand masher, mash the potatoes smooth into a large bowl
4. Add remaining ingredients, and mix with a firk until it starts to come together as a dough. It will be sticky.
5. Turn dough out onto a generously floured work surface. Knead in additional dough until it is no longer sticky, and has formed a smooth, supple dough.
6. Divide into 4 pieces
7. Roll each piece, one at a time, into a snake about ¾ inch thick. Cut snake into ¾ inch pieces.
8. Using a large fork or gnocchi board, roll each piece so it has grooves on one side and a hollow on the other. This takes some practice, but they do not have to be perfectly uniform.
9. Place gnocchi pieces onto generously floured sheet pan, and repeat with the remainder of the dough until all is used up
10. Bring large pot with heavily salted water to a rolling boil.
11. Boil gnocchi in batches (this recipe could take 2-3 batches) until they float, 1-2 minues
12. Remove with spider or slotted spoon directly into sauce, and finish according to sauce.
13. These may be frozen to be cooked at a later time. To freeze, place sheet pan into freezer for 3-4 hours. Once frozen, transfer raw gnocchi into a freezer bag and store in freezer with minimal air.
14. Enjoy!
Tuscan Butter Sauce:
- ¼ cup butter
- 3 cloves garlic, pressed or finely minced
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes (more or less as desired)
- 3 tablespoons thinly sliced fresh basil
- 1 cup cherry tomatoes, sliced in half
- ¾ cups heavy cream
- 3 cups fresh baby spinach
- Salt & pepper to taste
- ¼ cup freshly grated pecorino romano cheese
1. In large sautee pan, melt butter over medium heat.
2. Once butter is melted, add garlic and tomato paste, cook for 2 minutes
3. Add red pepper flake and cook for another minute
4. Add tomatoes and cook for about 2 minutes until they begin to soften
5. Add heavy cream and basil, mix thoroughly and bring to gentle simmer
6. Add spinach and cook until wilted
7. Add pasta and toss to coat and combine
8. Remove from heat and stir in romano cheese
9. Check for seasoning and adjust with salt & pepper as needed.
10. Serve and enjoy!
Bone apple yeet!
Негізгі бет Gnocchi with Tuscan Butter Sauce!
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