Gnocchi with Shrimp Sauce

THE GNOCCHETTI

Makes: About 3 lb.

Prep: 90 minutes

Cook: about 2 minutes

Ingredients

5 Russet or Baking Potatoes (the BEST potatoes for making gnocchi or gnocchetti)

2 1/2 Cups All Purpose Flour + a little extra for rolling

1 Tsp. Salt

2 Large Egg Yolks

Instructions

Boil the potatoes to fork tender – takes about 30-40 minutes.

When ready – let the potatoes cool for JUST a few minutes. Then peel them. A fork helps, but the skins come right off with little coaxing. I sometimes like to use disposable gloves to keep from burning my fingers.

Once peeled, put the potatoes through a ricer and let the riced potatoes fall onto a board in a mound. This is a very easy and quick step.

Next add your flour and salt and work into the potatoes.

When partially combined, add the egg yolks and finish forming your dough to a smooth finish. This takes place pretty quickly and is a much easier dough to handle than pasta. No kneading necessary. As a matter of fact, it is discouraged for tender gnocchi. You can add a  LITTLE extra flour if needed  and your dough is too sticky to handle – but do NOT add too much.

Divide your dough into 4 balls. You can divide each ball again for easier handling if you like.

Roll each into a “snake” or rope.

With a knife cut the rope into 1/3 inch pieces for gnocchetti – into 1 inch pieces (pillows) for regular gnocchi. It helps to add a little flour to your knife.

For gnocchetti, roll the pieces in the palms of your floured hands into little balls and place on a floured surface.

If freezing, freeze first in a single layer to keep them from sticking, and then place them in a plastic bag to freeze for later use.

To cook the frozen gnocchetti or gnocchi, add them to boiling water straight from the freezer. Do not defrost ahead. I have had more success with using a shallow pan to cook them in rather than a large pot – less sticking. They take just a couple of minutes to cook. Once they rise to the top – they are ready for you to remove them. Use a strainer, spider, or slotted spoon. I don’t like colanders for this.

Add your sauce and garnish and enjoy!

THE SAUCE

Serves: 4

Prep: 15 minutes

Cook: 20 minutes

Ingredients

1 lb. Gnocchi or Gnocchetti – cooked

3 Tbsp. Olive Oil

1 Chopped Onion

1 lb. Shrimp, cleaned and shells removed

4 Cloves Fresh Garlic – chopped finely

1 Bay Leaf

1/2 C. Parsley + some for garnish

3 Sprigs Fresh Thyme

1/8-1/4 Tsp. Red Pepper Flakes

1 Tbsp. Tomato Paste

1 Cup Dry White Wine

1 Slice Fresh Lemon Peel

1/2 C. Crushed Tomatoes (I prefer to crush my own.)

Kosher Salt and Pepper to taste

Fresh Parsley for garnish

Instructions

Heat the olive oil in a pan and cook the onion for about 5 minutes.

Add the shrimp, garlic, Bay Leaf, parsley, thyme, red pepper flakes, and toss in the pan a couple of minutes to begin cooking.

Dissolve the tomato paste in the wine, and add it along with the Lemon Peel slice to the pan. Bring to a boil and reduce heat to simmer about 4 minutes.

Add the tomatoes and salt and pepper.

Cook at a simmer for about 5 minutes. Then turn off the heat and let sit a minute to cool a bit.

Remove the Bay Leaf and Thyme sprigs and discard.

Garnish with parsley.

You can use this sauce with gnocchi.