2 cup mashed potato (no added milk or butter)
2 Tbsp semolina
1/2 cup plain flour
1 pinch white pepper, to taste
1 pinch nutmeg
6 ripe tomatoes, chopped
2 Tbsp tomato paste
1 clove garlic, crushed
1 onion, chopped
1 tsp fresh red chili, sliced
3 large field mushrooms, chopped
1/2 cup white wine
1 Tbsp chopped fresh basil
To make gnocchi, place mashed potato in a large bowl. Add semolina. Mix well to
combine. Add enough plain flour (seasoned with pepper and nutmeg) to make a
kneadable dough. Knead lightly until elastic, about 5 minutes. Rest dough for 10 minutes.
Cut off little pieces about 2 cm long. Roll quickly between fingers to obtain a smooth
surface. Press against curved back of fork to get traditional gnocchi shape. Dust gnocchi
lightly with flour. Rest for at least 10 minutes.
To make sauce, place tomatoes, tomato paste, garlic, onion, chili, mushrooms and wine in
a saucepan. Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.
Cook gnocchi, a few at a time in boiling water. When they rise to surface, remove with a
slotted spoon. Transfer to warm bowls. Serve hot sauce with gnocchi.
2 Tbsp semolina
1/2 cup plain flour
1 pinch white pepper, to taste
1 pinch nutmeg
6 ripe tomatoes, chopped
2 Tbsp tomato paste
1 clove garlic, crushed
1 onion, chopped
1 tsp fresh red chili, sliced
3 large field mushrooms, chopped
1/2 cup white wine
1 Tbsp chopped fresh basil
To make gnocchi, place mashed potato in a large bowl. Add semolina. Mix well to
combine. Add enough plain flour (seasoned with pepper and nutmeg) to make a
kneadable dough. Knead lightly until elastic, about 5 minutes. Rest dough for 10 minutes.
Cut off little pieces about 2 cm long. Roll quickly between fingers to obtain a smooth
surface. Press against curved back of fork to get traditional gnocchi shape. Dust gnocchi
lightly with flour. Rest for at least 10 minutes.
To make sauce, place tomatoes, tomato paste, garlic, onion, chili, mushrooms and wine in
a saucepan. Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.
Cook gnocchi, a few at a time in boiling water. When they rise to surface, remove with a
slotted spoon. Transfer to warm bowls. Serve hot sauce with gnocchi.
Little Leakers
Potato Gnocchi With Chili Mushroom Sauce