Pomodoro sauce (recipe based on Italyum):
- 1 1/2 pounds beefsteak tomatoes, cored, seeded, deskinned, chopped
- 1 medium Walla Walla onion, chopped fine
- 2T tomato paste
- 2T butter
- 2 ounces olive oil
- 20 basil leaves
- 2 cloves garlic, minced
- Salt to taste
- Core then blanch the tomatoes so the skins peel. Cool, remove the skins, and deseed. (This process is a pain, but the result will be excellent.) Chop.
- In the saucepan, heat the oil and butter. Saute the onion on low heat for about 10 minutes. Add the minced garlic, and cook another 5 minutes. You want the mixture to caramelize.
- Stir in the tomatoes and tomato paste. Cook another 30 minutes, still on low heat.
- Before serving, stir in the basil leaves.
The gnocchi (recipe based on Italyum):
- 1 1/2 pounds Yukon gold potatoes
- 1 egg
- 1/4C whole wheat flour
- 3/4C white flour, plus some extra to adjust the stickiness.
- 2T butter
- Boil the potatoes until they’re tender. The peels should be falling off, and a fork poked into the middle should have very little resistance.
- Drain, then cool enough to peel. Hand mash.
- Stir in the 1/4C flour. Add the egg, then stir in the remaining white flour. You’re aiming for a mixture that’s a little sticky but not dry.
- Roll into a ball, then slice into dough snakes about the size of a pinky tip.
- Roll each pinky tip-sized slice over a fork to form grooves.
- Drop in boiling water and scoop out when they float to the top. The timing doesn’t need to be precise here, but don’t let them get too waterlogged.
- In a skillet, heat the butter. Add some of the gnocchi and cook until browned on both sides. (This helps the appearance)
I served this with the pomodoro sauce (above), freshly-grated Parmesan, and some oyster mushrooms I’d chopped and sauteed in the remaining butter mixture of the gnocchi.