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Ingredientes
- 1 lb russet potatoes
- 2/3 c. all-purpose flour
- 1 x egg
- 1/2 tsp salt
- 3 Tbsp. canola oil
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 ounce pancetta diced
- 2 ounce dry porcini mushrooms soaked till tender
- 1 x garlic clove finely minced
- 1 sm onion finely minced
- 1 x celery rib finely minced
- 1 x carrot finely minced
- 1/4 c. finely-minced fresh Italian parsley
- 4 x sweet Italian sausage links removed from casing
- 1 c. red wine
- 1 can San Marzano tomatoes - (16 ounce)
- 1 tsp red chili flakes Salt to taste Freshly-grnd black pepper to taste Freshly-grated pecorino romano
Direcciones
- Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil till they are soft, about 45 min. While still hot, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
- Bring about 6 qts to a boil. Set up an ice bath with 6 c. ice water and 6 c. water nearby.
- Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add in the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently till a ball is formed. Knead gently another 4 min, till ball is dry to the touch.
- Divide the dough into 2 large balls. Roll each ball into 3/4-inch-diameter ropes and cut the ropes into 1-inch-long pcs. Flick the pcs off of a fork or possibly along the concave side of a cheese grater to score the sides. Drop the dough pcs into the boiling water and cook till they float to the surface, about 1 minute. Use a slotted spoon to transfer the gnocchi to the ice bath. Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pcs, and flicking them off a fork. Continue till all the gnocchi have been cooked and allow them to sit several min in the ice bath.
- Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil and store covered in the refrigerator for up to 48 hrs or possibly till ready to serve.
- In a 12- to 14-inch skillet, heat the extra virgin olive oil over high heat till almost smoking. Add in the pancetta, porcini, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat till sausage and vegetables are browned. Add in the red wine, let it evaporate, then add in the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 min.
- Meanwhile, bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water till they float aggressively. Drain the gnocchi and add in to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide proportionately among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 844 | |
| Calories from Fat 524 | 62% |
| Total Fat 58.57g | 73% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 1367mg | 57% |
| Potassium 1036mg | 30% |
| Total Carbs 42.62g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.74g | 2% |
| Protein 25.62g | 41% |
