Gnocchis with Amatriciana Sauce

Today is the 5th of the month and I didn’t participate to the usual reto of Cooking The Chef but I still had to prepare me lunch today and I went for Gnocchis. As I’m not working today, I took the time to cook, take the picture eat and write the post all in the same day 🙂

My gnocchis are not the most beautiful because it isn’t as easy as it looks actually to give them the perfect shape. Still have to learn here.

And the idea also came from the fact that this weekend we had Italians at home and he was shocked to see that I bought the other day some already made pasta sauce. So today, I did my own delicious Amatriciana sauce and it’s true that it’s not that long so I should stop buying these sauce…

[vc_row][vc_column width=’1/2′]

gnocchis-amatriciana-gregousfood2

[/vc_column]

[vc_column width=’1/2′]

gnocchis-amatriciana-gregousfood3

[/vc_column]

[/vc_row]

[vc_row]

[vc_column width=’1/3′]

What do you need?

Serves 8p.

  • 1kg of potatoes
  • 250g of flour
  • 1 egg
  • Salt, nutmeg, black pepper
  • 2 table spoon of Philadelphia cheese
  • 50g of butter
  • 1 can of peeled tomatoes
  • 2 tbs of olive oil
  • 1 garlic clove
  • 1 small onion
  • 1 celery branch
  • 125g of pancetta or bacon diced
  • 10cl of white wine (optional, but in my kitchen wine is always omnipresent)

[/vc_column]

[vc_column width=’2/3′]

Steps:

  • Start by boiling the potatoes with the skin. Make a cross with the knife on top of the potatoes to make it easier to peel when cooked
  • Meanwhile, in a saucepan, fry the minced onion in olive oil and after 5mn add the bacon or pancetta. Add the garlic clove without cutting it and the celery branch
  • Leave it cook for an other 5-8mn and add the white wine.
  • Stir for 2-3mn and then add the tomatoes. Diced them to not have big chunk
  • Cook at low fire for an other 10mn.
  • Once the potatoes are ready, peel them and mash them with the butter & Philadelphia cheese (Make sure your mash potatoes remain sticky, it shouldn’t be running)
  • Add the flour and egg, mix well to obtain a smooth texture, add salt, nutmeg and black pepper.
  • Make some small rolls on a floured surface and then cut in small pieces of 2cm.
  • Try to give them the shape of gnocchis. (I watched videos but wasn’t that easy for me. I used too forks at the end to squeeze them and get the marks)
  • Boil some water in large saucepan, throw the gnocchis inside and remove when they start coming up to the water surface.
  • Service with the sauce and some cheese

[/vc_column]

[/vc_row]

gnocchis-amatriciana-gregousfood4

Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.