Gnocchi is authentically Italian and indulgent in the way only Italians can make it. This dish has a beautiful balance between texture, salt, sweetness, heat and acidity, and is relatively simple to make, though there are several steps involved.
Chop the onion, anchovies, chili and garlic, and sauté for a couple of minutes in a pan with olive oil. Add the white wine, tomatoes, bay leaf and capers, and let this simmer over low heat. Add the black olives. Season with salt and pepper.
When the potatoes are done, drain the water and peel them by using a fork to hold each potato and a knife to remove the skin. Transfer the potatoes to an oven-safe dish and break into smaller pieces. Place in the oven for 10-15 minutes to dry them out a bit. Sprinkle the flour on a large surface and scatter 1 tsp salt over it. Pour the potatoes into a fine-mesh sieve and press them through onto the flour. Once all the potato has been pressed through, knead the potato and flour together. When combined, roll out into logs and cut into equal pieces (about the size of your fingertip). Dust with flour so they don’t stick together. Bring a pot of water to a boil. Cook the gnocchi. They’re done when they start to float to the surface. Remove from the heat immediately and drain the water. Pour the gnocchi into the sauce and toss together. Serve with plenty of parmesan on top.
Ingredients
- Olive oil
- 1 finely chopped onion
- 1 can finely chopped anchovies
- 1 chili
- 2 cloves garlic
- 125 ml dry white wine
- 1 can chopped tomatoes
- 1 tbsp capers
- 1 bay leaf
- Black olives
- 400 g potatoes
- 100 g all-purpose flour
- Salt
- Pepper
- Parmesan
Instructions
Start by boiling the potatoes. Preheat the oven to 190°C.
Chop the onion, anchovies, chili and garlic, and sauté for a couple of minutes in a pan with olive oil. Add the white wine, tomatoes, bay leaf and capers, and let this simmer over low heat. Add the black olives. Season with salt and pepper.
When the potatoes are done, drain the water and peel them by using a fork to hold each potato and a knife to remove the skin. Transfer the potatoes to an oven-safe dish and break into smaller pieces. Place in the oven for 10-15 minutes to dry them out a bit.
Sprinkle the flour on a large surface and scatter 1 tsp salt over it. Pour the potatoes into a fine-mesh sieve and press them through onto the flour. Once all the potato has been pressed through, knead the potato and flour together. When combined, roll out into logs and cut into equal pieces (about the size of your fingertip). Dust with flour so they don't stick together.
Bring a pot of water to a boil. Cook the gnocchi. They're done when they start to float to the surface. Remove from the heat immediately and drain the water. Pour the gnocchi into the sauce and toss together. Serve with plenty of parmesan on top.
Notes
The gnocchi will float to the surface when cooked - remove them immediately for best results.
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