Piedmontese Gnocchi with Tomato and Red Wine Sauce


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Piedmontese Gnocchi with Tomato and Red Wine Sauce, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano.


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Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce.

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Piedmontese Gnocchi with Tomato and Red Wine Sauce recipe - How to make Piedmontese Gnocchi with Tomato and Red Wine Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Vegetable Potato Gnocchi
1/2 cup boiled and grated potatoes
1/2 cup grated carrot
2 tbsp finely chopped celery
3 tbsp plain flour (maida)
salt and freshly ground black pepper (kalimirch) powder to taste
oil for cooking gnocchi

For The Tomato and Red Wine Sauce
1 1/2 cups tomato pulp , refer handy tip
1 tbsp garlic (lehsun) , finely chopped
1/2 cup finely chopped onions
1 tbsp tomato puree
3 tbsp tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
4 tbsp fresh cream
1/4 cup red wine
2 tbsp olive oil
salt to taste

For The Garnish
4 tbsp grated processed cheese
Method
For the vegetable potato gnocchi

    For the vegetable potato gnocchi
  1. Combine all the ingredients in a bowl and knead very well.
  2. Divide the mixture into 15 equal portions.
  3. Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
  4. Boil plenty of water on a large pan to which 1 teaspoon of salt and 1 tablespoon of oil has been added. Drop the prepared gnocchi in the boiling water a few pieces at a time and allow to cook for 2 minutes.
  5. Carefully remove the gnocchi from the water using a slotted spoon. Keep aside.

For the tomato and red wine sauce

    For the tomato and red wine sauce
  1. Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
  2. Add the tomato pulp and cook till the sauce thickens.
  3. Add the tomato purée, tomato ketchup, sugar, salt and bring to a boil.
  4. Add the oregano and cream and mix well.
  5. Finally add red wine and mix well.

How to proceed

    How to proceed
  1. Just before serving, re-heat the sauce and toss the potato gnocchi in it.
  2. Serve hot garnished with the cheese.

Tips
  1. Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.
  2. For the gnocchi, use old potatoes or use a variety that has more starch and has less water content for best results.
Accompaniments

Avocado, Tomato and Mozzarella Pasta Salad 
Clear Broccoli and Carrot Soup 
Onion and Thyme Focaccia 
Sicilian Cremes 

Nutrient values per serving
Energy246 cal
Protein3.8 g
Carbohydrates20.1 g
Fiber2.5 g
Fat16.2 g
Cholesterol0 mg
Vitamin A772 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C30.4 mg
Folic Acid33.9 mcg
Calcium89.4 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium139.5 mg
Potassium227.1 mg
Zinc0.2 mg

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