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Baked Potato Gnocchi

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Baked Potato Gnocchi


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Tempo de preparo

2 hour(s)


2 servings

Bruno Gandelman

  • Ingredients
  • Recipe
  • Medium Asterix Potato4 unit(s)
  • Wheat flour160 g
  • Egg1 unit(s)
  • Nutmeg to taste
  • salt to taste
  • Medium onion1 unit(s)
  • Garlic Clove3 unit(s)
  • Can of Peeled Tomatoes1 unit(s)
  • Olive oil3 tablespoon
  • Finely grated medium carrot1/2 unit(s)
  • Sugar1 teaspoon
  • Water300 ml
  • Parmesan or grated cured cheese to taste
  • Basil leaves to taste
  • Freshly ground black pepper to taste
  1. For the sauce, chop the onion and garlic. In a large skillet or pan heat the oil, brown the onion well, add the garlic to brown a little and then add the tomato, water and carrot. Season with salt and pepper and cook over medium/low heat for 45 minutes. Keep mashing the tomatoes until it becomes a homogeneous sauce. Add sugar gradually as needed to break up the acidity of the tomato. If needed, add more water during cooking. We want a full-bodied sauce. We will control the humidity of the sauce at the end with the water used to cook the gnochi, so be careful with the salt. Add part of the basil and turn off the heat.
  2. While the sauce is cooking, cook the potatoes whole in their skins, starting with cold water. When they are soft (don't let them go past the point and crack the shell so they don't absorb water) put them on a clean bench, peel and squeeze with a fork or juicer. Let cool.
  3. Make a hole in the center of the mashed potato and add the broken egg. With the help of a fork, gradually incorporate the potato into the egg. Halfway through the process, with a sieve sprinkle half of the flour over the potato and gently incorporate. We don't want to release too much starch. Season with salt and nutmeg. With your hands or a spatula, gradually incorporate a little more of the flour until you have a homogeneous mass that does not stick to your hands or countertop. Cover with a cloth and let it rest for 30 minutes.
  4. After resting, divide the dough into eight equal parts. On the worktop sprinkled with a little flour, roll snakes the thickness of a finger with each part, cut the gnochi and place on top of a board covered with a cloth sprinkled with flour (it is optional to roll each gnochi on a fork to give the shape) . You can do this step in two steps.
  5. In a large pot, with plenty of salted water like the sea at a vigorous boil, cook the first half of the pasta. The gnochi are cooked when they emerge from the pan. Place them on a tray greased with oil. Repeat the operation with the second half of the dough.
  6. At this point have the sauce hot. The second half of the dough is rising, with the aid of a slotted spoon remove your gnochi from the water and take it directly to the sauce pan. Add the rest of the pasta to warm up, add a little more fresh basil and that's it. Don't take too long on this end because it's a delicate dough and tends to fall apart. Careful when stirring with the spoon, better to shake the pan horizontally. Serve hot, grate the cheese on the plate and be happy.

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