I have always wanted to make my own Gnocchi, and today being Labor Day why not labor over a splendid dinner.
I compiled recipes from several sources to make the gnocchi and it was time consuming. The results were pretty good. I do not have a potato ricer so the finished product was a bit heavier than I would have liked. I seasoned the gnocchi only with white pepper and pinch of nutmeg, and finished with some mince fresh parsley. I will post a recipe once I have made it in way i am completely happy with.
The sauce started as Trader Joes Tomato Basil Marinara and ended as Puttanesca. Puttanesca is a robust sauce with the sharp flavors of capers and green olives. It goes great with substantial pasta and gnocchi, and works great with or without the sausage.
Your favorite jarred sauce.
1/2 cup chopped onion.
2 cloves garlic minced.
1/3 cup each black and green olives, sliced.
2 teaspoons capers.
2 Italian sausage links fresh. (I use Turkey) removed from casings and formed into small balls.
1 teaspoon minced fresh Italian parsley
1 tbsp olive oil.
In a 2-3 quart sauce pan.
Add olive oil and onion, allowing the onion to soften.
Add garlic and saute one minute.
Add Sauce 1/2 jar, and capers.
Simmer until bubbling.
Add olives reduce heat and simmer for about 20 minutes.
Boil the gnocchi for about 2-3 minutes or until it is all floating in the water. Drain and toss with parsley and a drizzle of olive oil.
Serve with sauce. Garnish with shaved Parmesan if desired.
No comments:
Post a Comment