Gnocci Puttanesca
Gnocci with Puttanesca
Serves 4
Ingredients
Gnocci
2 large or 4 medium floury potatoes
50g/ 2oz Ricotta Cheese
90g/ 3oz plain flour
1 egg (beaten)
1 sprig of thyme (Just the tiny leaves)
Salt and pepper
Oil oil
Puttanesca
4 tablespoons of olive oil
1 tablespoon chopped capers
1 red onion finely chopped
2 tablespoons of olives (black if you are true the recipe)
4 anchovy fillets (we avoided these as one of us does not like them)
! finely chopped chilli (optional and choose your chilli heat to your preference)
2 crushed garlic cloves
2 tablespoons tomato puree
250ml dry white wine
2 400g tins of chopped tomatoes
2 tablespoons finely chopped tarragon
½ a bunch of chopped basil
Grated parmesan to serve
Methodology
Gnocci
Preheat the oven to 200°C / 390°F
Clean the potatoes and bake them for 60 to 90 minutes. Once cooked through remove the flesh from the skins and if possible, use a potatoes ricer of mash thoroughly. Ideally do this whilst still warm.
Mix in the ricotta cheese, flour and season. Do not over work this as it will make them denser.
Make a well in the middle of the mixture add the egg and thyme.
Cut the dough in half and using floured board and hands make a cylindrical shape about 1.5cm diameter.
Cut this cylinder into 2cm long pieces, use you thumb to press and dent in each piece, it holds the sauces better. Set aside on a floured board until the Puttanesca sauce is ready.
Once you have made the sauce bring a large pan of water to the boil and add the gnocchi, keep the water moving so that they do not stick together. Simmer for a couple of minutes until they float. Optional Heat the oil in a pan and gently fry until the have a slight colour
Puttanesca Sauce
Put the oil in a large pan. Once hot add the olives, capers, onions, chilli, garlic, anchovies – fry for 5 minutes or so until the anchovies have broken down and the onion is softened. Add the wine and simmer for 3 to 4 minutes it should be reduced by 75%. Stir in the tomato puree for 30 seconds, then add the tinned tomatoes and herbs. Bring to a simmer then reduce the heat stirring occasionally for 30 minutes once the sauce has thickened season to taste.
Heat the gnocchi and serve in warmed bowls with the sauce over it. Add parmesan to taste
