Piedmontese Gnocchi with Tomato and Red Wine Sauce
by Tarla Dalal
Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce.
Piedmontese Gnocchi with Tomato and Red Wine Sauce recipe - How to make Piedmontese Gnocchi with Tomato and Red Wine Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Vegetable Potato Gnocchi
1/2 cup boiled and grated potatoes
1/2 cup grated carrot
2 tbsp finely chopped celery
3 tbsp plain flour (maida)
salt and freshly ground black pepper (kalimirch) powder to taste
oil for cooking gnocchi
For The Tomato and Red Wine Sauce
1 1/2 cups tomato pulp , refer handy tip
1 tbsp garlic (lehsun) , finely chopped
1/2 cup finely chopped onions
1 tbsp tomato puree
3 tbsp tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
4 tbsp fresh cream
1/4 cup red wine
2 tbsp olive oil
salt to taste
For The Garnish
4 tbsp grated processed cheese
For the vegetable potato gnocchi
- For the vegetable potato gnocchi
- Combine all the ingredients in a bowl and knead very well.
- Divide the mixture into 15 equal portions.
- Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
- Boil plenty of water on a large pan to which 1 teaspoon of salt and 1 tablespoon of oil has been added. Drop the prepared gnocchi in the boiling water a few pieces at a time and allow to cook for 2 minutes.
- Carefully remove the gnocchi from the water using a slotted spoon. Keep aside.
For the tomato and red wine sauce
- For the tomato and red wine sauce
- Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
- Add the tomato pulp and cook till the sauce thickens.
- Add the tomato purée, tomato ketchup, sugar, salt and bring to a boil.
- Add the oregano and cream and mix well.
- Finally add red wine and mix well.
How to proceed
- How to proceed
- Just before serving, re-heat the sauce and toss the potato gnocchi in it.
- Serve hot garnished with the cheese.
- Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.
- For the gnocchi, use old potatoes or use a variety that has more starch and has less water content for best results.
| Energy | 266 cal |
| Protein | 4.8 g |
| Carbohydrates | 24 g |
| Fiber | 4.3 g |
| Fat | 16.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 1052.3 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 57.3 mg |
| Folic Acid | 67 mcg |
| Calcium | 137.3 mg |
| Iron | 2 mg |
| Magnesium | 34.2 mg |
| Phosphorus | 122.5 mg |
| Sodium | 157.3 mg |
| Potassium | 393.9 mg |
| Zinc | 0.3 mg |
Steam the gnocchi for 15 minutes. They split up when boiled in water. Above makes only 2 servings. Gnocchi - no need to grate because it is knead. 1 cup potatoes, 3 tbsp celery, 1/4 cup maida. This will reduce carrot sweetness. Prefer cheese to be added to tomato sauce at end instead of garnish.