Recipes from Rome by Katie Caldesi & Giancarlo Caldesi

Author:Katie Caldesi & Giancarlo Caldesi
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2023-01-13T00:00:00+00:00

GNOCCHI DI PATATE IN SUGO FINTO

Potato Gnocchi in Tomato Sauce

SERVES 6

One Thursday we visited restaurant Sora Margherita in the Jewish quarter of Rome where the staff were busy making hundreds of potato gnocchi; it was ‘gnocchi Giovedi’, or ‘gnocchi Thursday’. In Rome, many restaurants follow the tradition of serving certain dishes on specific days, and Thursdays are for gnocchi. These gnocchi are perfect served with the oxtail sauce from Coda di Vaccinara, Arrabiata or with the Sugo Finto. This gnocchi recipe is from our book Venice: Recipes Lost and Found.

Potatoes that are neither too floury nor too waxy are best for making gnocchi. Gnocchi also freeze really well and should be frozen before cooking. This can sometimes give a lighter result, so consider doubling the quantities and freezing half to use another time. To freeze, spread the gnocchi out on a well-floured tray so that they are not touching and pop in the freezer. When they have frozen, shake off the excess flour and transfer them to freezer bags; seal and put back in the freezer. Use them within three months and allow one to two minutes extra cooking time when you come to use them.

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