HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Pasta, Risotto and You

By Nancy Caivano

 

Potato Gnocchi
with Veal and Mushroom Sauce

Serves 4-6

 

Ingredients:

For sauce:
6 tbsp olive oil
2 lbs ground veal
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 tbsp rosemary, chopped
1 lb mixed mushrooms, chopped (variety your preference)
2 (14-1/2 oz) cans crushed tomatoes in purée
1-1/2 cups red wine
1-1/2 cups beef broth
1/2 cup tomato paste
1/4 cup parsley, chopped
Salt and pepper

For the Gnocchi:
2 lbs baking potatoes
1-3/4 cups flour
1 egg
3/4 teaspoon salt
3/4 cup grated Pecorino Romano cheese (or Parmesan)

 

Method:

For the sauce:
Heat oil in a large saucepan over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps, about 5 minutes. Add mushrooms, and sauté until mushrooms release their liquid. Add tomatoes, wine, broth and tomato paste. Bring to a boil. Reduce heat to medium; simmer until mixture thickens, stirring occasionally about 40-50 minutes. Add parsley and season with salt and pepper. Simmer 15 minutes more. Keep warm if serving same day, or sauce can be refrigerated or frozen and reheated.

For the gnocchi:
Boil the potatoes in their skins until tender. Drain and peel them. (This can be done the day before also). Mash potatoes well. Mound potatoes on a board. Add the flour, mix well. Mound mixture and make a well in the center. Break the egg into the well, add salt and cheese, and knead until the mixture forms a smooth, firm dough.

Cut it into pieces and use the palm of your hand to roll each piece into a long sausage shape. Cut each length into 2-1/4 inch cylinders, separating them. Roll each of the gnocchi over the prongs of a fork, pressing down lightly with your thumb, and drop them onto a floured board.

Cook the gnocchi a few at a time in boiling salted water, lifting them out with a slotted spoon, as soon as they rise to the surface. Toss with some of the sauce. Pass extra sauce and extra Romano cheese if desired.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

 
Paris

This page created October 2000


 


cat toys Catnip Toys

 

Kitchen & Home
Markdowns

 
.