Potatoes were an interesting choice. I had fun trying to figure out what I could do that was simple, but all from scratch. In general I try to cook with the freshet ingredients as possible. I think it makes the dishes that much better.
When I first started to make gnocchi I thought it was going to be difficult. It is really very simple. As a side note, the dough doesn't keep very well after you make it. I tried. Oops.
As far a sauce goes, I don't use store bought any more. It is too easy to make your own, and more fun. This sauce is best served the day you make it, but my other red sauces you can freeze. Well, enough talk here it is.
Gnocchi with Venetian Sauce
2 Medium Sized Russet Potatoes
¼ cup flour
Bring pot of water to a boil. Scrub potatoes and boil until fork tender, around 30-45 min. Drain, peel and put the potatoes into a large bowl, careful their hot. Make sure you get all the skin and discolored pieces out otherwise your gnocchi will look odd. Stir in the flour and the nutmeg. You are going for an easy to handle dough. However, too much flour will render the potatoes tasteless. Kneed the dough on a lightly floured surface for a couple of minutes. Break off a small piece and roll into a cylinder. Cut it into 1 inch pieces. If you want you can roll the pieces on the back of a fork to get the lines, but it will not effect the flavor. Place the pieces on wax paper until ready to cook.
In the meantime bring another pot of water to boil. There should be enough water for the gnocchi to swim and not touch the others. When boiling, drop a few bits of gnocchi into the water. They will cook faster than you think. Leave them in the water for about a minute after they have risen to the surface. Scoop out with a slotted spoon onto plates.
Extra Virgin Olive Oil
2 tbls butter
4 cloves garlic, crushed and chopped
1 large shallot, finely chopped
Crushed Red Pepper to taste
1 cup dry white wine
1 cup veggie stock
1 14.5 oz can diced tomatoes (I use Muir Glen)
Handful fresh basil, rolled and sliced
Heat a sauté pan with 2-3 tbls olive oil and the butter over medium heat. Add garlic and sauté for 30 seconds. Add red pepper flakes and shallots. Saute for 2-3 minutes. Add wine and reduce by half, about 2 minutes. Add stock and tomatoes. Saute until sauce is as thick as you desire, 3-5 minutes or so.
Spoon sauce over gnocchi and top with basil, fresh ground black pepper, kosher salt, and fresh Parmesan cheese.Slainte,