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Friday Foods: Gnocchi alla Sorentina

Gnocchi con sugo di salsiccia
via francescomucio

I like trying out new recipes but sometimes, I’ve never had the food that I’m attempting to make. For example, gnocchi is something that I’ve never had before so it involves a lot of trial and error, though I think it turned out OK.

500g potatoes
1 cup flour (you may not need to use all)
3 cloves garlic, chopped
2 medium onion, sliced finely
2 fresh tomatoes, chopped
1 table spoon tomato paste
1 can pasta sauce
Parmesan, grated

Boil the potatoes. Once they’re nice and soft, drain and wash them in cold water. Removed the skin and mash them. Add in the flour bit by bit and knead until you get a nice dough consistency. Normally, you should roll out the dough into a 1.5cm diameter strand and cut it, but I just pinched off little pieces of it, about 1-1.5cm sized balls and roll it in dough to prevent it from sticking. Store it in the fridge for 20 minutes to set.

To make the sauce, fry the garlic and onion in one or two table spoons of olive oil. When it’s nice and fragrant, add in the tomato paste and cook for 2 minutes. Add in half a cup of water to deglaze the bottom of the pan. Add in the fresh tomatoes and the can of pasta sauce. Stir well and simmer the sauce.

In another pot, boil some water and some salt. When the water is boiling add in the gnocchi, a few at a time. When they start floating to the top, scoop the out and add it into the simmering sauce. When all the gnocchi are in the sauce, stir it carefully so as not to break the dumplings up. If the sauce is too dry, add some of the water that was used to boil the gnocchi.

Serve in a oven proof dish. Grate some Parmesan cheese and break some mozzarella cheese on top and stick it in the oven to melt the cheese. Or, you can just serve it on a plate like I did and tuck in.

Now, all I need is to sample gnocchi that is made by people who know what they’re doing just so that I can compare.