Piedmontese Gnocchi with Tomato and Red Wine Sauce
by Tarla Dalal
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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.
- Combine all the ingredients in a bowl and knead very well.
- Divide the mixture into 15 equal portions.
- Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
- 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.
- Carefully remove the gnocchi from the water using a slotted spoon. Keep aside.
- Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
- Add the tomato pulp and cook till the sauce thickens.
- Add the tomato purée, tomato ketchup, sugar, salt and bring to a boil.
- Add the oregano and cream and mix well.
- Finally add red wine and mix well.
- Just before serving, re-heat the sauce and toss the potato gnocchi in it.
- Serve hot garnished with the cheese.
- Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.
- For the gnocchi, use old potatoes or use a variety that has more starch and has less water content for best results.
Nutrient values (Abbrv) per serving
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