This recipe comes from my mother, who we all know as Nonna Pia. It’s a traditional Tuscan recipe for potato gnocchi. There are a few types of gnocchi. Since Tuscany has a colder climate than much of Italy, potatoes have always been easier to grow than grain—which is why potato gnocchi is more prevalent in that region. It’s a nice, satisfying dish and can be served as a side dish or filling main course. –Quirico Della Santina
Ingredients
- 4 baked potatoes
- ½ cup (1 cube) unsalted butter
- 4 egg yolks
- 2 tablespoons salt
- 1 whole nutmeg, ground
- Pinch of ground white pepper
- 2 cups all-purpose flour, plus flour as needed
- 1 large can (32 ounces) Italian Marzano tomatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic
- 4–5 fresh basil leaves
- Salt and freshly ground pepper
- Chile flakes to taste, optional
- Fresh basil leaves, thinly sliced, for garnish
- Parmesan cheese for serving
Preparation
To make the gnocchi, using a spoon, scoop out the soft insides of the potatoes. Pass through a ricer into a bowl. Add the butter. In a small bowl, mix together the egg yolks, salt, nutmeg and white pepper. Stir the yolk mixture into the riced potatoes. Add 1½ cups of the flour and stir until blended.
Scatter the remaining ½ cup flour over a clean work surface. Dump the gnocchi dough onto the floured surface and knead gently until evenly blended. Divide into 4 roughly equal pieces. Roll each piece into a log about 1-inch thick, adding more flour only if needed to prevent sticking. Cut each log into 1-inch pieces. To shape the gnocchi, roll each piece of dough over the tines of a fork to make a slight indentation. Gnocchi should be very soft. Place the gnocchi in a single layer on a baking sheet and freeze until firm, 2–3 hours.
Meanwhile, make the tomato sauce: Scoop the tomatoes from the can onto a work surface, reserving the juice for the sauce. Cut the tomatoes in half and squeeze out the seeds. Coarsely chop the tomatoes.
Warm the olive oil in a frying pan over medium heat. Add the garlic and chile flakes (if using) and sauté, gradually adding the chopped tomatoes when the garlic begins to brown. Stir in some juice from the can, if needed for consistency, then stir in the butter. Cook for 1 minute longer. Season to taste with salt and pepper, then remove from the heat.
To cook the gnocchi, bring a pot of boiling, salted water to a boil over high heat. Add the gnocchi. As soon as the gnocchi floats to the top, use a slotted spoon to transfer them to the tomato sauce. Toss gently to coat evenly. Divide the gnocchi evenly among 4 serving plates. Garnish with fresh basil and offer Parmesan for adding at the table.
