Gnocchi alla Ciociaria (Ciociaria-Style Gnocchi)

Name: Gnocchi alla Ciociaria (Ciociaria-Style Gnocchi)
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams San Marzano tomatoes; 3 Tbsps canola oil; 1 carrot, finely chopped; 1 rib celery, finely chopped; 57 grams dried porcini mushrooms, soaked until tender; 1 egg; 3 Tbsps extra virgin olive oil; 158 milliliters all-purpose flour; 1 clove garlic, finely chopped; 4 sweet Italian sausage links, removed from casing; 1 small onion, finely chopped; 57 grams pancetta, diced; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 4 servings Freshly grated pecorino romano; 1 teaspoon red chili flakes; 237 milliliters red wine; 454 grams russet potatoes; 1 teaspoons salt; 4 servings Salt and pepper, to taste

You can never have too many main course recipes, so give Gnocchi alla Ciociaria (Ciociaria-Style Gnocchi) a try. One portion of this dish contains around 37g of protein, 72g of fat, and a total of 1081 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 2 hours and 55 minutes. This recipe is typical of Mediterranean cuisine. If you have pecorino romano, flour, wine, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

Ingredients you will need

Vegetable

Potato

Pasta

Water

Equipment you will use

Sauce Pan

Bring about 6 quarts to a boil. Set up an ice bath with 6 cups ice water and 6 cups water nearby.

Ingredients you will need

Water

Ice

Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.

Ingredients you will need

Potato

Dough

All Purpose Flour

Pasta

Salt

Egg

Divide the dough into 2 large balls.

Ingredients you will need

Dough

Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted spoon to transfer the gnocchi to the ice bath. Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork. Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.

Ingredients you will need

Gnocchi

Cheese

Dough

Water

Roll

Ice

Equipment you will use

Grater

Slotted Spoon

Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil and store covered in the refrigerator for up to 48 hours or until ready to serve.

Ingredients you will need

Canola Oil

Gnocchi

Equipment you will use

Mixing Bowl

In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pancetta, porcini, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.

Ingredients you will need

Ground Pork Sausage

Vegetable

Pancetta

Parsley

Sausage

Carrot

Celery

Garlic

Onion

Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer.

Ingredients you will need

Salt And Pepper

Seasoning

Red Wine

Tomato

Pepper

Let cook for 45 minutes.

Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively.

Ingredients you will need

Gnocchi

Sauce

Water

Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

Ingredients you will need

Pecorino