Mag Blog Radio Expressions Volume 1 Issue 4 | Page 20

Recipe - Homemade Gnocchi with Puttenesca D’Amore by Connie Ruel

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Gnocchi
2lbs + 4oz potatoes, unpeeled
2 egg yolks
2 Tbls Parmesan, grated
1 to 1 1/2 cups AP flour
Method:
Prick the potatoes all over with a fork and bake for one hour at 350 degrees. Leave to cool for 15 min, then peel
and mash or put through a ricer or food mill (do not use blender or food processor). Blend in yolks and cheese
then gradually stir in flour ¼ cup at a time. Put on lightly floured surface and knead gently. Work in enough flour to
make a soft dough that is damp but not sticky. Divide the dough into six pieces and make a rope from each piece
about 1 inch thick. Cut the rope into one inch pieces. Take each piece and press your finger into it to form a
concave shape, then roll the outside of it with a folk to make ridges. Fold the outer lips toward each other to make
a hollow middle. Do the same with remaining dough. Set aside.

Puttenesca Sauce
12 roma tomatoes
6 Tbls olive oil
3 ounces pancetta, chopped
2 med eggplant, yellow if available, small diced
1 med yellow onion, small diced
1 Tbls garlic, chopped
1 1/2 tsp salt
½ tsp black pepper to taste
1 cups white wine
¼ cup brandy
½ cup kalamata olives pitted and halved
2 Tbl capers
1 tbl fresh oregano, chopped
1bl fresh Italian parsley, chopped
1 whole bay leaf
1 cup chicken stock (homemade, if possible)
1 Tbl honey
¼ tsp chili flakes

Garnish
6 large fresh basil leaves, chiffonade
½ cup parmesan, shredded

Method:
Slice tomatoes in half lengthwise and place, skin down, on a large oven safe sauté pan that
has been coated with 3 Tbls olive oil. Bake in a 400 degree oven until roasted (About 25
minutes, you can combine with process in oven with your potatoes for the gnocchi to save
time).Remove tomatoes from pan and reserve liquid. Let cool, then discard skin and chop
tomatoes. In same pan add 3 Tbls olive oil and over a med high flame, sauté pancetta,
onions, garlic, eggplant salt and pepper until vegetables are cooked through (about 8
minutes). Deglaze with wine and brandy and reduce for three to five minutes, add remaining
ingredients including roasted tomatoes and their liquid. Simmer over a med/low flame for 40
minutes, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add gnocchi in batches, about 20 at a time.
Cook for 1-2 minutes or until they rise to the surface. Remove with a slotted spoon, drain
and put on a greased pan
Divide gnocchi on 4 plates and spoon puttenesca over them. Garnish with shredded
parmesan and basil chiffonade.
Serves 4