Chef Cathy Whims of Portland, Oregon’s Nostrana discovered the secret to pillowy, light-as-air potato gnocchi from legendary Italian chef and cookbook author Marcella Hazan: Don’t use any eggs.
Every Thursday (for last 14 years), Nostrana takes all their pastas off the menu and replaces them with this gnocchi. Five different sauces are offered, including this adaptation of Hazan’s famous tomato butter sauce, that Cathy Whims decided to share with us.
Here all the ingredients and directions for your Potato Gnocchi, buon appetito!
Potato Gnocchi
(Serves 6)
1 1/2 lbs yellow or red boiling potatoes, washed
3/4 to 1 1/4 cups all purpose flour
Marcella Hazan’s Tomato Butter Sauce
(Serves 4-6)
1 28 oz. can Italian plum tomatoes (preferably San Marzano)*
1 stick unsalted butter
1 medium onion, peeled and halved
pinch of sugar
salt
*Summer Variation: Substitute 2 lbs. fresh ripe plum tomatoes, peeled
Directions
Potato Gnocchi
Place potatoes in saucepan and cover with water. Bring to boil and cook at a medium boil until tender. When done, drain well and peel potatoes while still hot.
Press potatoes through a potato ricer onto a work board. Start fluffing in the flour with your hands, starting with the smaller amount, until well incorporated, then knead to a soft smooth mixture. Cover with a towel to keep the mixture warm while you’re working.
Dust a flat surface with flour and roll part of the dough into logs about ¾-inch thick. Cut crosswise into lengths ¾-inch-long. Shape using a gnocchi paddle or the tines of a fork to create grooves. Set gnocchi aside.
Bring 6 quarts water to a boil in a wide pot and salt well. Drop gnocchi in batches. They will sink to the bottom, then float to the surface. Let them cook 10-15 seconds longer, until tender, and remove them with a large slotted spoon to a warm serving platter.
Toss with Tomato Butter sauce thinned with gnocchi water if necessary, and garnish with grated Parmigiano.
Marcella Hazan’s Tomato Butter Sauce as shared by chef Cathy Whims
Crush tomatoes with hands while adding to medium saucepan, adding juice as well.
Add butter, onion, salt, and sugar. Cook at a slow but steady simmer, uncovered, until fat separates from tomatoes, about 45 minutes.
Discard onion and correct taste for salt.