My mother, Concetta Cadolini, also known as Nonna Rosa, made from scratch this delicious dish every holiday.
Ingredients
- 2 tablespoons olive oil
- ½ garlic clove
- 1 (28-ounce) can peeled or chopped tomatoes
- 7 ounces water
- Pinch of salt
- 10 basil leaves, torn into pieces
- 2½ ounces grated parmesan
- 7 ounces fresh mozzarella
- 25 ounces starchy potatoes
- 2 medium/large eggs, beaten
- 2 teaspoons salt
- 10½ ounces “00” flour (a soft wheat flour with a low protein content) Local suggestion: Wiesenberger Mills High Gluten Bread Flour
Instructions
For the Sauce:
Heat the olive oil gently with the garlic. Let the garlic soften but not color. At the slightest hint of coloring, add the canned tomato, along with about 7 ounces of water, a pinch of salt and half the basil leaves. Bring to a simmer and cook, uncovered, for 20 minutes. Set aside until needed.
For the Gnocchi and to finish:
Rinse the potatoes of any dirt but keep them whole with skins on. Place on a tray and roast until a fork easily pierces the potatoes, about 35 minutes for medium-sized potatoes (it helps if the potatoes are similar in size).
Peel the skins off the potatoes while still hot (try this with rubber gloves or by holding the potato with a fork with one hand and using the other hand to peel with a small, sharp knife) and immediately mash until perfectly smooth, spreading out the mashed potato on a tray or chopping board to allow the steam to escape quickly. Continue with the rest of the potatoes, then collect the cooled, smooth mashed potato into a wide bowl or on a clean surface. Add the eggs and 1 teaspoon of salt to the potato and begin to beat well to incorporate fully. Begin incorporating the flour and knead to a smooth dough until it comes together. Turn onto a floured surface and, taking fist-sized portions of dough, roll into a log about 1 1/2 centimeters (1/2 inch) wide, and then cut the log into 2 centimeter (3/4 inch) long pieces.
Dust liberally with flour and place the gnocchi pieces onto a sheet of baking paper. Continue with the rest of the gnocchi mixture.
Bring a large pot of water to boil. Add 2 teaspoons of salt to the water and turn to a simmer. Tip the gnocchi into the pot (Tip: Taking the baking paper by 2 opposite corners, simply place the entire sheet of paper — yes, paper and all — into the water, then pull the paper out). Cook 2 to 3 minutes, or until the gnocchi begin to float and feel springy.
Drain the gnocchi immediately and add to the tomato sauce, tossing to coat. Next, pour the gnocchi into a baking dish. Sprinkle the top of the gnocchi with the parmesan and dot the top with the mozzarella and the rest of the basil. Place in oven at 180°C (350°F) for 15–20 minutes, or until the top is golden brown and bubbling. Serve immediately.
