Yukon Gold Gnocchi
Fresh ricotta cheese
San Marzano tomato sauce
Fresh basil, parmesan crisps
PREP TIME: 1HR
COOK TIME: 20-30 MINS
TOTAL TIME: 1HR 20MINS
YUKON GOLD POTATO GNOCCHI
- 2 lbs Yukon Gold or Russet potatoes
- 2 pcs large eggs
- 1 cup all purpose flour (approx)
- 2 teaspoons salt
1. Bring a pot of water to a boil.
2. Bake potatoes (whole) in oven at 400 degrees until fully soft and cooked through.
3. Process baked potatoes through a ricer or food mill excluding the skin). It’s important to do this while potatoes are still quite warm.
4. In a mixing bowl, mix smooth potatoes with the egg and salt. Ensure the egg and potato mixture is nice and smooth – no lumps. Once smooth, add in all purpose flour. With a fork, gently fold ingredients together and lay out on your counter.
5. Without over-kneading the dough, roll it into logs about 1 inch in diameter. Cut the log into bitesized cylindrical pieces, about 1” by 1”.
6. Blanch the gnocchi, in batches, immediately. Dry out on paper towel, toss in a touch of olive oil to avoid sticking, and set aside until ready to serve.
SAN MARZANO TOMATO SAUCE
- 1x can San Marzano tomato sauce
- 1-2 tbsp olive oil
- 4 cloves garlic
- 1 pc small Spanish onion
- 1 sprig basil
- salt to taste
- pinch of sugar
1. Finely dice onion. Smash and chop garlic.
2. Heat heavy bottom sauce pot. Add olive oil, garlic, onion, and a pinch of salt. Cook on medium heat until translucent.
3. Add canned tomatoes to the pot and stir. Bring to a simmer. Add basil and another tbsp of olive oil and let simmer for 30-45 minutes.
4. If needed, add a pinch of sugar to balance the "canned tomato" flavour.
- 2 litres 3.25% homo milk
- 1 pc lemon
- 1/8-1/4 cup of white vinegar
- 1/4 cup whipping cream
1. Set a large sieve over a deep bowl. Set aside.
2. Pour milk into a stainless steel pot. Over low to medium low heat, slowly bring up to a simmer. Turn off heat and stir in vinegar or lemon juice. It will separate into thick parts (the cheese curds) and milky parts (the whey).
3. Use a slotted spoon to transfer the curd into the sieve. Let drain for 10-15 minutes until dry. The longer you let it sit, the dryer (or firmer) it will become.
4. Season with salt and add whipping cream, one tbsp. at a time until you have your desired consistency. Some people like their ricotta smooth and moist, while others like to keep it fairly dry and firm. This is personal preference!
- parmesan reggiano, grated
- parchment paper
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper. Pour grated parmesan in circular rounds along the sheet tray. Each round of parmesan should be approximately 1 heaping tablespoon each and should sit at least 1 inch apart.
3. Bake for 3-5 minutes or until golden brown and crisp.
1. Preheat non-stick pan with olive oil and butter. Once pan has heated through to medium high heat, add gnocchi in batches. Brown and slightly crisp up the gnocchi in the pan.
2. Warm your plate or bowl. You never want to plate hot food on a cold plate.
3. Place gnocchi in the centre of the plate. Top with a generous amount of San Marzano tomato sauce.
4. Top the sauced gnocchi with a heaping tablespoon of your house-made ricotta cheese.
5. Garnish with fresh basil & parmesan crisp.