Parmesan gnocchi
SERVES 4
• 30g butter
• 300g ‘ 00 ’ flour
• 160g grated parmesan , plus extra to serve
• 3 egg yolks
• FOR THE SAUCE
• 2 tbsp extra-virgin olive oil
• ½ onion , finely chopped
• 2 x 400g cans chopped plum tomatoes
• few basil leaves , roughly torn
Gennaro Contaldo
AS SEEN ON
Big Kitchen
1 Put 500ml water , the butter and a pinch of salt in a medium-sized saucepan . Bring to the boil , then gradually mix in the flour using a wooden spoon . Lower the heat and keep mixing and beating until the mixture comes off the sides of the pan . Remove from the heat and allow to cool . 2 Add a little grated parmesan and 1 egg yolk to the mixture and combine well . Continue this way until you have added all the cheese and egg yolks . When everything is well incorporated , tip the mixture onto a work surface and gently work into a smooth dough . Leave to rest for 30 mins . 3 Meanwhile , make the sauce . Heat the oil a pan , add the onion and cook over a medium heat for a couple of minutes until softened . Add the chopped tomatoes with about ½ a can of water , a little salt to taste and the basil leaves , then cook over a low to medium heat covered with a lid for about 25 mins . 4 Cut the dough into small pieces , then roll each piece into a long , thin sausage . Cut each sausage into small gnocchi , each one 2.5 / 3 cm in length . Press the gnocchi lightly against a grater or zester ( or use a fork ) to achieve the classic ‘ gnocchi ’ indentations . 5 Bring a large saucepan of salted water to the boil . Once the water is boiling , drop the gnocchi into the pan and cook until they rise to the top . Scoop the cooked gnocchi out of the water and tip some onto a serving plate . Cover with some sauce , then add more gnocchi on top . Repeat the layering until you have used up all the gnocchi ( finish with sauce on top ). Serve immediately with a sprinkling of grated parmesan .
Recipe from Gennaro Contaldo ’ s Cucina ( Pavilion Books ). Image by David Loftus .
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