Gnocchi Napoletana

Gnocchi Napoletana

INGREDIENTS
1 cup rock salt
4 large potatoes
2 egg yolks
1/2 cup plain flour
1 tsp salt
1 brown onion, diced
3 garlic cloves, crushed
1 tin diced tomatoes
2 tbls tomato paste
1 tbls olive oil
1 tbls italian herbs
1 tsp basil
1 tsp oregano
Parmesan to serve
Salt & pepper to taste


HOW TO MAKE

Preheat oven to 200°C. Place salt in centre of large baking tray. Place potatoes on top. Bake for 1 hour and 30 minutes or until tender. Once cooked set aside for 10 minutes to cool.

In the meantime, to prepare the sauce, place a large fry pan over med-high heat and add olive oil. Cook onion and garlic until soft and add remaining ingredients for the sauce. Season to taste. Turn heat to low and simmer until gnocchi is ready.

Line baking tray with baking paper. Remove and discard skin from potatoes. Using a potato ricer or a fine sieve, process potato flesh into a large bowl. Set aside to cool for 10 minutes. Add sea salt, yolks and flour to potato. Using a wooden spoon, stir to combine.

Turn dough onto a well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 30cm long log. Using a lightly floured knife, cut into 2cm pieces. Place on prepared tray. Cover with a clean tea towel. Repeat with remaining portions.

Bring a large saucepan of salted water to the boil over high heat. Add one-third of the gnocchi. Cook for 2 to 3 minutes or until gnocchi rises to surface. Using a slotted spoon, transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi. Gently stir in sauce. Serve topped with Parmesan.


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