Gnocchi with Marinara Sauce
2 C Mashed potatoes
4 C flour
Combine ingredients in a bowl and knead until combined. Roll the dough in portions into snakes about 1/2 inch thick and cut them into 1/2 inch pieces. Press on them with a fork. Boil in salted water for 3-5 minutes until they rise to the top
From Lidia Bastianich and New York Times
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
I had fresh San Marzano tomatoes so I wanted to use those. When the water for my gnocchi came to a boil, I submerged the tomatoes in the water for about a minute in a colander. Their skins slid right off and I ust crushed them with my hands but you could also use a potato masher. It was a little thicker than a spaghetti sauce (I also forgot to add the 1 c of water, so that could be part of it.)
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like