by: Ms. Bardin (fourth grade teacher)
This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious!
Source: Cooking class in Sorrento, Italy
2 lbs of red potatoes
1 lb flour
2 28oz cans of peeled tomatoes
2 cloves of garlic
10 leaves of basil
2 tbsp olive oil
fresh mozzarella (if desired)
- Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready.
- Wait 5-10 minutes for the potatoes to cool
- In a separate bowl, whisk the two eggs
- Peel the potatoes and crush them (using a potato masher or ricer is best) and then mix the eggs into the potatoes
- Using your counter surface mix in half of the flour (8oz) until the dough becomes soft
- Roll portions of the dough into 1 in thick “snakes”. Coat your hands and dough with the remaining flour as you work so that it does not stick to your surface.
- Cut the dough into 1/2 in to 1 in size pieces using the side of a spatula
- The gnocchi you do not want to cook can be frozen for a month.
- Boil salted water to cook the gnocchi. The gnocchi are ready when they float on the water.
- Add to a bowl with your sauce and some chunks of mozzarella and enjoy!
- In a separate pot, add the olive oil, chopped garlic, and chopped basil and cook for 1 minute on medium heat.
- Add the tomatoes, crushing them with a spoon or potato masher in the pot.
- Cover and let cook for 25-30 minutes on low/medium heat
- Add 3-4 pinches of salt and the sauce is ready to serve!