Wednesday, February 9, 2011

Potato Gnocchi with Rosata Sauce

I have been making gnocchi for a few years and I liked them, but I knew there was a better way.  Every time I tasted them at Gloria's Little Italy I was a bit sad because mine weren't as good.

I tried some different things, and had a Julia Child recipe in mind, but then this recipe turned up in my inbox this morning. Happily it turned out to be the one I was looking for.  I boiled two yukon gold potatoes and mashed them for the recipe.  I don't have a gnocchi board and didn't bother to use the fork.  I just used a bench knife to cut the ropes I had rolled out and plopped the pieces in the boiling water.  They were tender and delicious when served with a simple rosata sauce.  I am not surprised that King Arthur Flour once again came up with the best recipe.  I didn't try the parsley pesto because parsley isn't my favorite.

Rosata Sauce
1 Cup cream or more to taste
2 Cloves minced garlic
1 24 oz can Strianese Whole Peeled D.O.P. San Marzano Tomatoes 
Salt to taste (about 1/2 tsp)
Put the cream and a saucepan on medium heat and crush the two cloves of garlic into it.  Leave it for about 5 minutes while you open the can and blend it really well in the blender.  Pour the tomatoes into the cream mixture and simmer for about 10 minutes.  Salt to taste.  Serve with parmesan, or dry cheese of your choice.

Notes: We were out of parmesan, but we happened to have an Irish cheese I bought at Sam's Club called Dubliner.  It was really good.

I got the fancy canned tomatoes from my cousin Laura's Harvest Bundle awhile back.  I found them on amazon, and haven't looked in the grocery store.


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