I had a big craving for gnocchi last night. It’s one of my favourite comfort foods, but I don’t eat it that often. I refused to buy any store bought gnocchi. I just don’t understand why they need some many ingredients when I can make it with three. It’s acutally really easy to make. It does take little bit of time, especially if like me half of your potatoes are still hard when you try to grate them. I really have to invest in a potato ricer. But it was really fun to make, especially with someone you love. Marco helped me roll the gnocchi. They weren’t the perfect shape, but they taste the same in the end so that’s all that matters.
Gnocchi with a Spicy Capsicum Sauce (vegan, gluten free option, soy free, nut free)
To make the Gnocchi:
600 g potatoes (unpeeled)
1 cup unbleached plain flour, more for rolling (use gluten free plain flour if you prefer)
sea salt to taste
1. Bring a pot to the boil, then cook the whole potatoes for 20 minutes or until soft.
2. Rinse the potatoes with water and once they are cool enough to handle, peel the skin off.
3. Force the potato through a potato ricer/fine grater/fine mese sieve into another bowl, so that it comes out like almost puréed and without lumps.
4. Season the potato with salt and sift 1 cup of flour slowly into the bowl (you may not need all the flour).
5. Knead the gnocchi on a floury board for about 3 minutes and add more flour if you need.
6. Divide the dough into 6 pieces and roll into logs. Then use a knife to slice the logs into smaller pieces (enough for 1 gnocchi). If you have a gnocchi paddle, then roll the dough balls to form the gnocchi. Otherwise gently press the dough balls with a fork to leave some ridges or roll along the fork. For both methods check out this video to learn how to roll gnocchi.
7. In boiling salted water, drop the gnocchi into the water. Once the gnocchi rise to the top (should take a couple of minutes), continue to cook for a further 2-4 minutes (depending on how large your gnocchi are). If in doubt then taste then to make sure they are not over or undercooked.
To make the Sauce:
1 tablespoon olive oil
1 brown onion, diced
2 garlic cloves, diced
500g whole tomatoes (about 4 large)
1/2 red capsicum, diced
2/3 cup dry white wine
1 large red chili
sea salt and black pepper to taste
couple of pinches of evaporated cane sugar (or raw sugar)
1 handful whole basil leaves
1. Bring a pot to the boil, then drop in the whole tomatoes. Boil for a couple of minutes, until the skin starts to break. Then remove immediately and drop into an ice water bath or cool down with running water into a strainer. Peel the skin from the tomatoes and dice.
2. Heat a pot on medium heat with olive oil, then add the onion and garlic. Cook for 3-4 minutes or until translucent.
3. Add the red capsicum saute for a few more minutes.
4. Then add the diced tomatoes, white wine, and whole red chilli. Bring to the boil, then leave on a simmer for 20-30 minutes. While its cooking season with sea salt and black pepper and balance with sugar.
5. Place the sauce into a Vitamix or high speed blender. Remove the chilli if you don’t want it too hot or leave it in. Blend till its smooth.
6. Return to the pot and add the basil leaves. Cook until the basil leaves have wilted and the sauce is warm. Then serve with the gnocchi.
*3 big serves or 4 entree size