ENOUGH FOR 8
GNOCCHI
1.3kg peeled and halved boiling potatoes, such as desiree, skin on
150g (1 cup) tipo 00 flour, sifted, plus extra for dusting
Pinch of salt
Pinch of nutmeg
Freshly grated pecorino or ricotta salata, to serve
ROASTED TOMATO SAUCE
125ml (½ cup) mild olive oil
60g salted butter, chopped
1kg very ripe tomatoes, a mix of large and cherry
7 garlic cloves, skins on
Handful thyme sprigs
3 tablespoons vincotto
1 teaspoon white (granulated) sugar Salt and freshly ground black pepper
To make the roasted tomato sauce, pour the olive oil into an ovenproof dish, then add the remaining ingredients. Jiggle the pan to coat the ingredients well. Roast, uncovered, for 15 minutes. Remove the dish from the oven and gently press the mixture with a potato masher. Continue to roast for another 15 minutes, or until the tomatoes are all squishy and bubbly in a pool of juice. Check the seasoning, set aside and keep warm.
To make the gnocchi, cook the potatoes in a large pot of cold salted water, bring to the boil, then simmer until tender but not falling apart, around 20–30 minutes. Meanwhile, combine the flour, a good pinch of salt and nutmeg in a large bowl and set aside. Drain the potatoes and allow them to cool for a little, then peel. Pass them through a food mill or potato ricer (if using a potato masher, mash as smooth as possible, making sure there are no lumps) directly into the flour mixture. Starting under the flour, use your hands to turn this into the potatoes until the mixture comes together as a dough. It will look a little rough – try not to overwork the dough or the gnocchi will end up tough.
Pinch off a portion of the dough and, on a lightly floured surface, start rolling it into a rope shape, 1.5cm in diameter. Cut it into 2.5cm lengths. Cook batches of gnocchi in salted, gently boiling water until they tumble freely on the surface, about 1–2 minutes. Once they come to the surface, leave them to cook for another minute. Remove from the water with a slotted spoon and place directly into the dish with the tomato sauce, gently jiggling the pan. Set aside and keep warm until all the gnocchi are cooked and ready to serve at the table for your guests to help themselves. Don’t forget a big bowl of freshly grated pecorino for people to add their own cheese.
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My grandbabies’ favourite dish is any pasta with lovely green pesto. Especially Theodore (Teddy), who is a natural at making gnocchi. All my grandbabies love potatoes, particularly when made into gnocchi. They become lost in a stream of silence until they all ask for ‘More please Nonno’. There is no more precious moment than this.
Recipes from Pranzo by Guy Mirabella, published by Hardie Grant Books, RRP $60
