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07 November 2013,11:54 by
D.Sumithra

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POTATO GNOCCHI WITH TWO SAUCES

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Boil, steam or microwave potatoes until tender; drain.
  • Push potatoes through fine sieve into large bowl; cool 10 minutes.
  • Using 1 hand, work in egg, egg yolk, nutmeg, pepper and enough flour to mix to soft dough.
  • Knead dough on floured surface until smooth.
  • Roll 2 level teaspoons of dough into an oval; place in palm of hand.
  • Using a floured fork, press oval to indent and flat-ten slightly. Repeat with rest of mixture.
  • Add gnocchi to large pan of boiling water, simmer, uncovered, about 3 minutes or until gnocchi float to surface and are tender.
  • Drain gnocchi; gently toss through olive oil, serve gnocchi with tomato sauce or creamy bacon and olive sauce.

Tomato Sauce:

  • Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft.
  • Blend or process onion mixture with un- drained crushed tomatoes, wine and sugar until smooth.
  • Heat sauce in pan with thyme, simmer, uncovered, a few minutes or until sauce thickens slightly  

Creamy Bacon and Olive Sauce:

  • Cook bacon in dry pan until crisp, add shallots, cook, stirring, until shallots are tender.
  • Add wine, simmer until reduced to 1 tablespoon.
  • Stir in cream, simmer, uncovered, a few minutes or until sauce thickens slightly.
  • Stir in cheese and olives.

 

INGREDIENTS

  • 1.5 kg Old potatoes, peeled, chopped
  • 1 egg
  • 1 egg yolk
  • Pinch nutmeg
  • Ground black pepper
  • 250 grams plain flour, approximately
  • 1 tablespoon Peanut oil

TOMATO SAUCE

  • 1 tablespoon Peanut oil
  • 100 grams Onion, chopped
  • 1 clove garlic, crushed
  • 500 grams can tomatoes
  • 50 ml dry red wine
  • 1 teaspoon sugar
  • 2 teaspoons chopped fresh thyme

CREAMY BACON AND OLIVE SAUCE

  • 2 bacon rashers, sliced
  • 4 green shallots, chopped
  • 100 ml dry white wine
  • 300ml cream
  • 25 grams grated parmesan cheese
  • 50 grams seedless black olives, halved

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