Gnocchi With Peas And Tomato Sauce Recipe
Ingredients
| Olive oil | 2 Tablespoon (FOR THE SAUCE) | |
| Garlic | 1 Clove (5gm), peeled (FOR THE SAUCE) | |
| Onion | 1 Small, peeled, finely chopped (FOR THE SAUCE) | |
| Carrot | 1 Small, finely chopped (FOR THE SAUCE) | |
| Stalk celery | 1 Small, finely chopped (FOR THE SAUCE) | |
| Prosciutto | 4 Ounce, smoked (FOR THE SAUCE) | |
| 1 chicken (neck, liver, heart, and gizzard), cleaned and chopped | ||
| Chopped | 1/4 Cup (16 tbs) (FOR THE SAUCE) | |
| Chopped basil | 1 Tablespoon, dried (FOR THE SAUCE) | |
| Italian tomatoes | 1 28 Ounce, drained (FOR THE SAUCE) | |
| Ground black pepper | 1 To taste (FOR THE SAUCE) | |
| 1/2 cup shelled peas or small frozen peas, defrosted | ||
| Parmesan cheese | 4 Ounce, grated (FOR THE SAUCE) | |
| Potatoes | 1 1/2 Pound, quartered (FOR THE GNOCCHI) | |
| All purpose flour | 3 Cup (16 tbs) (FOR THE GNOCCHI) | |
| Salt | 1/2 Tablespoon (FOR THE GNOCCHI) | |
| Salt | To Taste | |
Directions
Prepare the sauce
Pour the olive oil into a large, heavy, nonaluminum pot and heat it until fragrant.
Add the garlic, onion, carrots, and celery, and saute over medium-high heat until wilted, 7 or 8 minutes.
Add the prosciutto, giblets, parsley, and basil, and cook until the giblets are browned and separated.
Stir in the tomatoes, salt, and pepper, and simmer for 20 minutes or longer, while preparing the gnocchi.
Toward the end of the cooking time, add the peas and cook until tender, about 5 to 7 minutes, if using fresh peas.
prepare the gnocchi
Place the potatoes in a large pot of water and bring to a boil.
Cook until the potatoes are tender when pierced with a knife (about 12 to 14 minutes), drain, and peel them while still hot.
Set them aside until they arejust cool enough to work with.
Lightly sprinkle a large workboard with some flour.
Press the potatoes through a potato ricer or food mill (not a processor), and spread them out to cool.
Begin incorporating flour by 1/2 cupfuls into the potatoes, dusting your hands, the board, and the potatoes with flour repeatedly as you work until the dough is smooth, uniform, and slightly sticky.
Knead gently for 3 to 4 minutes more, then form the dough into a large cylinder about 4 to 5 inches in diameter.
Cut off slices about 1 inch thick, then cut these slices into 1-inch strips.
Roll each strip into a cylinder about the thickness of your thumb.
Cut it into 1-inch lengths.
Place the gnocchi on a floured board and do not handle them.
Bring a large pot of salted water to a boil.
Add about 2 dozen gnocchi at a time.
After the water has returned to a boil and the gnocchi rise to the surface, boil them for another 30 to 40 seconds.
Remove them with a skimmer or wide-slotted spoon to a large, warmed serving bowl.
Repeat with the remaining gnocchi.
You will have about 4 or 5 batches of gnocchi.
Pour the olive oil into a large, heavy, nonaluminum pot and heat it until fragrant.
Add the garlic, onion, carrots, and celery, and saute over medium-high heat until wilted, 7 or 8 minutes.
Add the prosciutto, giblets, parsley, and basil, and cook until the giblets are browned and separated.
Stir in the tomatoes, salt, and pepper, and simmer for 20 minutes or longer, while preparing the gnocchi.
Toward the end of the cooking time, add the peas and cook until tender, about 5 to 7 minutes, if using fresh peas.
prepare the gnocchi
Place the potatoes in a large pot of water and bring to a boil.
Cook until the potatoes are tender when pierced with a knife (about 12 to 14 minutes), drain, and peel them while still hot.
Set them aside until they arejust cool enough to work with.
Lightly sprinkle a large workboard with some flour.
Press the potatoes through a potato ricer or food mill (not a processor), and spread them out to cool.
Begin incorporating flour by 1/2 cupfuls into the potatoes, dusting your hands, the board, and the potatoes with flour repeatedly as you work until the dough is smooth, uniform, and slightly sticky.
Knead gently for 3 to 4 minutes more, then form the dough into a large cylinder about 4 to 5 inches in diameter.
Cut off slices about 1 inch thick, then cut these slices into 1-inch strips.
Roll each strip into a cylinder about the thickness of your thumb.
Cut it into 1-inch lengths.
Place the gnocchi on a floured board and do not handle them.
Bring a large pot of salted water to a boil.
Add about 2 dozen gnocchi at a time.
After the water has returned to a boil and the gnocchi rise to the surface, boil them for another 30 to 40 seconds.
Remove them with a skimmer or wide-slotted spoon to a large, warmed serving bowl.
Repeat with the remaining gnocchi.
You will have about 4 or 5 batches of gnocchi.
Chef
