Gnocchi—Italian Potato Dumplings

Serves two:

1 russet potato

1 egg

1cup Flour

Flour as needed

Salt and pepper to taste

·          Make mashed the potatoes or more preferable bake the potato then mash it.

·          Arrange the potato into a ring with a well in the middle.

·          Surround the potatoes with the flour.

·          In the well beat the egg seasoned with salt and pepper.

·          Gently work in a little of the flour and potato until a firm dry dough is achieved.

·          Let the dough rest for 1 hour before cutting

·          Roll pieces of dough into long ropes and flour generously. Cut into desired size

·          Dimple each gnocchi with your finger.

·          Freeze gnocchi in a single layer before bagging for storage

·          Bring water to a rapid boil add frozen gnocchi and cooked until the float approx 10 min.

Puttanesca Sauce

In a large skillet heat 4 Tbsp of good quality olive oil over med high heat. Add 1 anchovy smashed into a paste. The anchovy will dissolve into the oil. Add 1 Tbsp chopped garlic and 2 ounces diced red onion sauté briefly. Add 1/2 tablespoon small diced jalapeno, 1 Tbsp capers, and 4-6 sliced black olives. Sauté about 1 min. deglaze the pan with 1/4 cup white wine and reduce by 1/2. Add a 14 oz can of crushed tomatoes. Reduce the heat and simmer about 5 mins. Adjust the seasoning with crushed red pepper flake and salt. Toss the cooked pasta with the sauce. Top with fresh grated Pecorino Romano cheese