- Recipes Home
- Interest Groups
Wegmans Handmade Potato Gnocchi with Seasoned Tomato Sauce Recipe Video
|Russet potatoes||2 1⁄2 Pound, scrubbed, not peeled (about 5-6 large ones)|
|Salt||1 Tablespoon (for boiling potatoes)|
|Egg yolk||1 Large|
|Parmigiano reggiano cheese||6 1⁄2 Tablespoon, grated|
|Nutmeg||1 Pinch, grated|
|White pepper powder||1⁄4 Teaspoon|
|All pupose flour||1 Cup (16 tbs), divided (1/2 cup for dusting)|
|Seasoned tomato sauce||1 Cup (16 tbs) (Italian Classics)|
|Fresh basil leaves||12|
|Extra virgin olive oil||2 Tablespoon|
Calories 440 Calories from Fat 152
% Daily Value*
Total Fat 17 g26%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 120.6 mg
Sodium 2401.7 mg100.1%
Total Carbohydrates 57 g18.9%
Dietary Fiber 4.8 g19.3%
Sugars 4.9 g
Protein 16 g32.2%
Vitamin A 18.8% Vitamin C 31.2%
Calcium 31.4% Iron 16.3%
*Based on a 2000 Calorie diet
1. Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to a simmer on medium-high, uncovered (do not allow water to boil).
2. Reduce heat to Low; cook about 1 hour and 15 minutes, until very soft.
3. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Then peel potatoes.
4. Rice potatoes into large bowl. Add egg, yolk, 2 1/2 tablespoon cheese, nutmeg, remaining 1 teaspoon salt, and pepper. Mix well.
5. Add 1 cup flour to bowl and mix only enough to incorporate flour. Dough will be soft.
6. Spread a light coating of flour on flat work surface. Place dough on flour. Knead gently, about 1 minute, adding more flour as dough gets sticky.
7. When dough is soft and supple, form into an oblong disk and cut into 6 pieces. Scrape work surface clean and dust lightly with fresh flour as you work.
8. Roll one piece of dough gently with hands into rope 3/4 -inch wide, about 22-inches long. Cut rope into 3/4 -inch pieces, slightly pinching each piece into bowtie shape.
9. Place gnocchi on parchment paper-lined baking sheet that's been sprinkled with flour. Place in freezer until ready to cook.
10. Remove half of frozen gnocchi from freezer 20 min before cooking.
11. Bring large pot of salted water to a boil. While water is coming to a boil, make the sauce.
12. To make the sauce, add seasoned tomato sauce and basil leaves to large skillet; gently shake pan to combine. Cook on low, stirring occasionally, 5-8 minutes until sauce begins to simmer.
13. Drop gnocchi into boiling water. Cook about 3 minutes, until all gnocchi float to the top then cook another 10 seconds.
14. Add 2 tablespoon of pasta water to sauce. Drain gnocchi and immediately add them to the sauce. Gently stir in remaining 4 tablespoons of cheese and the olive oil.
15. Pile onto plates and serve garnished with more fresh basil and grated Parmigiano-reggiano cheese if you like. This can be served as a side dish to fish or pork or can be enjoyed as a meal with a side of green salad.
Potatoes can be cooked a day ahead and refrigerated.
Do not boil potatoes; skins should not split.
Gnocchi may be kept frozen up to 3 months. Once frozen on baking sheet, place portions in zipper bags.
You'll Need: Ricer, parchment paper, baking sheet, colander, 12-qt stockpot
This recipe creates a double batch of gnocchi. When you're ready to serve, use only half the gnocchi amount, but you'll use all the sauce. Keep the other half recipe in the freezer for another meal.