Roasted Red Pepper, Beef and Tomato Sauce
Over Gnocchi    

Serves​

4

En Español​​

Ingredients:
  • 1 tablespoon of olive oil
  • 4 garlic cloves peeled and thinly sliced
  • ½ of red onion
  • 1/3 cup chopped fresh parsley
  • 2 large roasted red pepper chopped
  • 1 pinch red pepper flakes
  • 1 Teaspoon thyme
  • 1 bay leave
  • 1 pound extra lean ground beef (96/4)
  • kosher salt and freshly black pepper to taste
  • 1 cup beef broth
  • 2 ½ cup crushed tomatoes
  • ¼ cup sundried tomatoes
  • 1 tablespoon sugar
  • ¼ cup pine nuts
  • 1 ½ pound of gnocchi    
  • Parmesan cheese, optional
    

1.  In a large skillet heat the olive oil over medium heat stir the onion and garlic, and cook about three minutes until the onion is translucent, stir in the chopped parsley, chopped roasted red pepper, pepper flakes, thyme, bay leave, sauté for 4 minutes stirring occasionally.

2.  Add the ground beef, salt and black pepper stirring well until the beef is cooked trough.

3.  Add the beef broth, crushed tomatoes, sugar and sundried tomatoes, bring to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes stirring gently while you cook the gnocchi.

4. Roast raw pine nuts on a flat tray in a 350-degree F. oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden. Add the roasted pine nuts to the sauce.


   
Potato Gnocchi

Ingredients:
  • 2 lb. russet potatoes (about 4 medium), scrubbed
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling
  • 1 tsp. salt
  • 1 large egg, lightly beaten


1.  Preheat the oven at 400° F.  Wash and pierce the potatoes in a few places and bake them for 45-55 minutes, depending on their size, until a knife can easily cut through.  Or you can bring a large pot of salted water to boil the potatoes, making sure to cover the potatoes with water by at least 2 inches.   Partially cover and cook the potatoes until tender throughout, this takes about 30-40 minutes, depending of the size of the potatoes.

2.  Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself).  and pass them through a ricer into a large bowl. A potato masher works as well, but the ricer makes a dough of finer grain, which gives the gnocchi more delicate and homogeneous texture. Let cool until almost at room temperature, at least 15 minutes, long enough that the egg won't cook when it is incorporated into the potatoes.

3.  Keep you work surface lightly floured. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface.  Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t over mix it, over kneading may make the dough tougher, the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.

4.  Remove any lingering bits of dough from your work surface and lightly re flour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.

5.  With the palms of both hands, roll the dough piece on the floured surface into snake-shaped log about 3/4 inch in diameter, with a sharp knife cut pieces every 3/4-inch.  Arrange the gnocchi over parchment paper lightly sprinkle with flour (see photo), making sure they don’t touch. Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
6.  Bring a large pot of salted water to a boil , toss a dozen of them into the water and wait, The gnocchi are done as soon as they rise to the top, this takes about 2-3 minutes,  remove the gnocchi with a slotted spoon.  You can either mix the sauce gently with the cooked gnocchi or spoon some sauce over the cooked gnocchi.

Cook's Notes

You can make green gnocchi by coloring the dough with a dried purée of spinach, just put the purée into a sieve lined with a double thickness of paper towel and gently press out as much moisture as possible