Soft, pillowy gnocchi made with whole-wheat pastry flour and part-skim ricotta, served with a sweet and savory tomato sauce, is an adaptation of the Argentine dish ñoqui con tuco.
SERVING SIZE: ⅔ cup gnocchi and ⅓ cup sauce
PREP TIME: 15 to 20 minutes
COOKING TIME: 45 minutes to 1 hour
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- ½ cup grated carrot
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ cup diced jarred roasted red pepper
- ¼ cup tomato paste
- 1 28-ounce can whole San Marzano tomatoes, undrained
- 1 cup (240 milliliters) water or unsalted vegetable stock
- 1 bay leaf
- 2 tablespoons chopped fresh basil (plus more for garnish, if desired)
- 2 pounds Yukon Gold potatoes, quartered
- 2 large eggs
- 1 cup part-skim ricotta cheese
- 1 teaspoon kosher salt
- 3 cups whole-wheat pastry flour, divided
Freshly grated Parmesan cheese, if desired
- Heat olive oil in a medium Dutch oven or stock pot over medium heat. Add carrot and onion and sauté 4 to 5 minutes until soft.
- Stir in garlic, salt, black pepper, cumin, smoked paprika and oregano and sauté 30 to 60 seconds until fragrant.
- Stir in roasted red pepper, tomato paste and tomatoes. Use a wooden spoon to crush tomatoes in the pot, then add water or stock and bay leaf. Bring to a boil, reduce to a simmer and cook 10 to 15 minutes.
- Turn off heat, remove bay leaf and stir in basil. Use an immersion blender to puree sauce to desired smoothness.
- Bring a gallon of water to a boil in a large stock pot. Add potatoes and cook until fork-tender, about 15 minutes. Drain potatoes and place in a large mixing bowl.
- Pour another gallon of fresh water into the same stock pot and bring to a boil.
- Mash potatoes until smooth.
- Stir in eggs, ricotta and salt.
- Mix with clean hands until a uniform dough is formed.
- Add 2 cups flour in ½-cup increments, mixing by hand until dough is soft and pliable.
- Divide dough into four or six pieces.
- Coat a clean, flat work surface with remaining cup of flour (working in batches if workspace is small). Roll each piece of dough into a long, thin tube, about ¾-inch thick.
- Cut tubes into 1-inch pieces. Press the back of a fork into each piece of gnocchi while rolling it to form an imprint (optional).
- Place gnocchi in boiling water and cook 2 to 3 minutes, until gnocchi floats to the top. Scoop out gnocchi using a slotted spoon and place in serving bowls with tomato sauce.
- Garnish with additional fresh basil and Parmesan, if desired.
Cooking note: Gnocchi may be frozen for one to three months before boiling, but the cooking time from frozen will be a little longer. Lay gnocchi on a small baking sheet, freeze and transfer to an airtight container. To freeze tomato sauce, transfer to an airtight microwave-safe container and freeze for up to 6 months. To reheat sauce, microwave on high in 5-minute intervals, stirring each time, until hot. (Recommended times for freezing are for quality purposes only and not related to food safety.)
Nutrition per serving: 266 calories, 7g total fat, 2g saturated fat, 32mg cholesterol, 572mg sodium, 45g carbohydrate, 7g fiber, 4g sugar, 9g protein, N/A potassium, N/A phosphorus
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