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Ingredientes
- 3 med russet potatoes (1 3/4 pounds total)
- 1 lrg egg yolk
- 2 c. unbleached all-purpose flour (or possibly more as needed)
- 1/4 c. grated Parmesan Sauce
- 2 Tbsp. extra virgin olive oil
- 1 clv garlic, chopped
- 2 x roasted red peppers, peel, seeded and cut into julienne
- 1 Tbsp. minced fresh parsley
- 4 1/4 x inch thick slices smoked mozzarella, cubed
- 2 Tbsp. shredded fresh basil
- 2 c. fresh or possibly canned tomato sauce Coarse salt and freshly cracked black pepper Assembly Grated Parmesan, to taste
- 2 1/4 x inch thick slices smoked mozzarella, cubed
- 2 Tbsp. shredded fresh basil
Direcciones
- Preheat oven to 400 degrees F.Line a baking sheet with parchment paper.
- Pierce the potatoes a few times with a sharp paring knife and put them in the oven.
- Bake potatoes till tender and cooked through, about 40 min.
- When cold sufficient to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you do not have a ricer you can use an ordinary masher.
- Spread the potatoes on a baking sheet and let cold completely.
- Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.
- Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and sufficient of the flour to create a smooth but slightly sticky dough.
- Keep in mind which the longer the dough is kneaded, the more flour it will require and the heavier it will become.
- Roll the dough into finger thick strips and cut into 1/2-inch pcs.
- Sprinkle the pcs lightly with flour.
- Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.
- Put the dumplings on a baking sheet lined with a floured kitchen towel.
- Cook immediately or possibly freeze.
- To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.
- Sauce:Heat the extra virgin olive oil in a large skillet.
- Add in the garlic and saute/fry for 1 minute.
- Add in the roasted red peppers and the parsley.
- Add in the cubed smoked mozzarella and the basil.
- Add in the tomato sauce and simmer.
- Season to taste.
- Assembly:Bring 6 qts salted water to a rigorous boil.
- Add in the gnocchi, stirring gently and continuously with a wooden spoon.
- Cook the gnocchi till they rise to the surface, about 1 minute.
- After they rise to the surface continue cooking them for an additional minute.
- Remove the gnocchi from the water with a slotted spoon or possibly a skimmer, and transfer to the saucepan with the sauce.
- Stir till the gnocchi are covered with the sauce.
- Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.
- Yield is 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 41 | 17% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 358mg | 15% |
| Potassium 650mg | 19% |
| Total Carbs 44.32g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.6g | 3% |
| Protein 6.54g | 10% |
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