Garlic Parmesan Gnocchi, baked with homemade Marinara, Fresh Mozzarella & Basil

October 31, 2014

The Italian roots came about. Gnocchi. Something quite time consuming but oh so worth it. These little pasta bits are made with potato, garlic and parmesan. After cooked, satueed in a little butter, tossed with some fresh made marinara and fresh mozzarella chunks, then baked to perfection. This one's a jaw dropper.

I mean, my jaw dropped.....

 

Such tiny beauties. And I made their design using a fork. It would of been much easier using a gnocchi press but, when you don't have the right tools use what ya got.  HAPPY HALLOWEEN!!!!! 

Here's how I made this dish

 

Ingredients:

2 small russet potatoes (peeled)

2 small Spanish onions finely chopped

10 large cloves of garlic finely chopped

2 Tbs olive oil

4 Tbs butter

Big splash of Sherry Wine

2 (14 oz) cans of crushed tomatoes

1 tsp of salt

1 tsp of fresh ground pepper

1 tsp Italian Seasoning

1 egg

2 c all-purpose flour

Pinch of garlic salt

¾ c grated parmesan cheese

6 oz fresh mozzarella

Big bunch of basil

 

Directions:

  1. Grab your potatoes, peel them, stick them in a pot and fill with water until potatoes are submerged.

  2. Over medium-high heat, let potatoes come to a slow boil and cook until tender, about 20-30 minutes.

  3. While your potatoes are cooking, in a sauce pan over medium heat, add your olive oil and 2 Tbs of butter. Once melted add in your chopped onions and cook, browning the onions, about 20 minutes

  4. Once browned add in your chopped garlic, cook for a few minutes until fragrant, then splash in your Sherry, a heavy splash, what’s a splash if it’s not heavy? We want to taste this wine!

  5. After cooking the wine for a few minutes, add in both cans of crushed tomatoes, salt, pepper and Italian seasoning.

  6. Stir, cover and let boil for 20 minutes, stirring here and there. After the first 20 minutes, lower the heat to medium low and let cook until ready to use.

  7. When your potatoes are done, drain them in a fine mesh strainer.

  8. Using the back of a spoon, press the potatoes until they come thru the strainer, into a bowl. This gets the potatoes super fine and silky so that we don’t have any obnoxious clumps in our gnocchi.

  9. Take a cup of the potato mash and add your egg, 5 cloves of garlic that are pressed through a garlic press and ¼ c parmesan and mix until well combined.

  10. Add in 1 c of flour, mix until almost combined then add in your last cup of flour.

  11. Pour the gnocchi dough onto a board and knead until all combined, texture will feel a bit grainy.

  12. Cut your gnocchi ball into 4 equal parts.

  13. Taking 1 part, cut in half again, roll into a long rope to the size you like your pasta and cut into ½ inch pieces.

  14. Continue until all your gnocchi is cut.

  15. To shape, grab a fork, if you don’t have a gnocchi press, flip the fork over so the back is facing upwards.

  16. Using the 4 prongs, take your gnocchi piece, press gently to get those 3 indents and roll down the fork’s prongs with your thumb.

  17. The shape will come out perfect, you’ll get used to it after a couple, just do not rush this part or your gnocchi will crumble.

  18. In a large pot get your water boiling, add in all your gnocchi and a splash of olive oil. When the gnocchi is done it will float, which is awesome!! Cannot mess this recipe up.

  19. While waiting for your gnocchis to float, add in the rest of the parmesan cheese and sliced basil to your marinara, stir and cover again.

  20. Scoop your gnocchi with a slotted spoon and throw into a sauté pan with 2 Tbs of butter.

  21. Saute until brown, about 5-7 minutes.

  22. Grab 2 – 4 small crocks and add in a ladle of your marinara, chunks of your fresh mozzareall, a scoop of the crispy gnocchi and then repeat again, topping with parmesan.

  23. Broil for 3 minutes.

  24. Top with fresh basil and enjoy my friends. YOU JUST MADE FRESH PASTA!

 

Serves : 2-4

Cook time: 40 minutes

 

*** TIP: Can freeze your gnocchi (do not boil if freezing) for up to a month.***

 

 

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