GNOCCHI WITH 'NDUJA RED SAUCE

Comfort food on a cold and snowy night. This will warm your soul!

Recipe and photo by Holly Christopher

Recipe and photo by Holly Christopher

Servings: 6

INGREDIENTS

Gnocchi:

  • 6-7 russet potatoes
  • 3/4 cup All-purpose flour
  • 1 tbsp Kosher salt

Red Sauce:

  • 2 oz Smoking Goose 'nduja
  • 28oz Can Whole Peeled Tomatoes
  • Anchovies packed in oil (2 fillets)
  • 1/4 cup Olive Oil
  • 3 Cloves of Garlic, chopped
  • 1/4 tsp sugar
  • Kosher salt to taste

Garnish:

INSTRUCTIONS

Red Sauce:

  1. Puree 1 can of whole peeled tomatoes and anchovies.
  2. Warm oil in medium pot. Add chopped garlic until it starts to brown and become fragrant.
  3. Add 'nduja to the pot, stirring to help melt in down. Once the 'nduja becomes very soft, add the tomato puree.
  4. Add sugar and salt to taste.
  5. Remove from heat until you are ready to boil the gnocchi. Then set heat to low while you boil the batches of gnocchi.

Gnocchi:

  1. Preheat oven to 350. Prick potatoes all over and set directly on the rack in the oven. Set rack in the top 1/3 of oven. Let cook until very tender, about 1 hour.
  2. Take potatoes out and let cool just enough to handle. Peel the skins.
  3. Put the potatoes through a food mill or a ricer onto a paper towel lined baking sheet. This will help absorb extra moisture. Let cool completely.
  4. Transfer potato mixture to a large bowl and add 3/4 cup of flour and 1 tbsp of salt. Mix until a sticky dough forms.
  5. Lightly flour your hands and divide dough into 6 portions. Roll each portion into long ropes, about 1/2 inch thick.
  6. Cut each rope into 1 inch thick pieces.
  7. Boil water in a large pot. Once water comes to boil, add salt.
  8. Working in 4 large batches add the gnocchi to the boiling water. When they begin to float, remove them from the water (approx. 3 minutes), add them directly into your red sauce.
  9. Serve with grated Cupola and fresh chopped parsely
Posted on November 23, 2015 and filed under Dinner, Lunch.