Gnocchi Amatriciana

Thu, 7 November 2024

Ingredients

· 500g Cooked Potato (Maris Piper would work very well)

· 150g flour

· 1 Egg yolk

· 20g Melted Butter

· 20g Grated Grana Padano

· 10g salt

· Grated Nutmeg

· 200g Guanciale

· 400g Chopped Peeled Tomatoes (tin)

· 1 Shallot

· 2 Cloves of Garlic

· ½ glass white wine.

· Basil

· Oil

· Grated Parmesan

Method

1. Wash your potatoes and set them on a tray; put them in the oven at 180 C and cook them for about 1 hour and 15 minutes.

2. When ready, split them in half and with a spoon, remove the flesh; put all in a mouli and pass them.

3. Add to the potatoes the egg yolk, melted butter, grated Grana Padano, nutmeg and salt; work it all together nicely and add the flour.

4. Once the flour has been incorporated, cut off small pieces and roll them with your hands to make “snakes “.

5. With the help of knife, cut into little pillows.

6. Reserve on a flour dusted tray.

7. For the Sauce, in pan over medium heat, add the guanciale in it and when fat starts to come out, add the onion and the garlic, cook about 4 minutes, deglaze with the white wine and cook a further 2 minutes.

8. Add the chopped tomatoes and cook for about 25 minutes.

9. In a pot of boiling water, add the salt and drop in the Gnocchi.

10. When ready, they will float to the top, take them out with the help or a spider, put them in the pan with the sauce, mix and serve.