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Recipes
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Written by Marty Levin
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Thursday, 16 December 2010 13:29 |
Yields 6–8 servings
Ingredients for Gnocchi:
3 large russet potatoes
3 egg yolks
1 1/2–2 cups all-purpose white flour
1/4 tsp. salt
1/8 tsp. white pepper
Directions for Gnocchi:
Bake potato in a 350°F oven until soft, about 1 hour.
Peel potato and place it in mixing bowl with paddle. While potatoes are still warm, add egg yolks, salt, and pepper, and mix thoroughly.
Slowly mix in flour, mixing lightly, until dough comes together. (You can test dough to see if there is enough flour by rolling out a small piece; if it stays together it is ready.)
Roll dough into 3/4-inch rope and cut into 3/4-inch lengths.
Boil gnocchi in salted water until they float. Drain and toss with Bolognese sauce or your own favorite sauce.
Garnish with fresh basil.
Ingredients for Bolognese Meat Sauce:
2 pounds lean ground beef
1 Tbsp. minced garlic
1/4 cup olive oil
6 oz. smoked beef slices (diced) beef fry
1/4 cup diced onions
1 cup diced celery
1/2 cup diced carrots
2 29-oz. cans tomato purée
1 12-oz. can tomato paste
1 cup beef broth
1 tsp. crushed red pepper
1 tsp. dried oregano
1/2 cup dry white wine
salt and freshly ground black pepper to taste
1 bunch fresh basil julienne
Directions for Bolognese Meat Sauce:
In a 3-quart saucepan, heat olive oil. Add smoked beef and cook 4–5 minutes, or until most of the fat has been rendered. Add the carrots, onions, and celery and sauté 3 minutes. Add garlic, sauté 1 minute. Add ground beef, red pepper flakes, and dry oregano, cook until beef is no longer pink. Add white wine and simmer until alcohol is evaporated.
Add tomato products and cup of beef stock to saucepan. Once hot, simmer on low heat for approximately half an hour, stirring occasionally.
Add salt and pepper to taste; stir in fresh basil.
Serve over homemade potato gnocchi or your favorite pasta, and enjoy!
For more information, e-mail Mauzonekosher@gmail.com or call 718 274-1100. Follow Chef Marty on Facebook at Chef Marty’s Kosher Kitchen.
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