Potato Gnocchi in Saor Sauce
Main Dishes • Italian
Description
Potato Gnocchi in Saor Sauce
Ingredients
- Salad Potatoes 0 lbs
- Wheat Flour 5 oz
- Corn Flour for Polenta 5 oz
- Onion 5 oz
- Champagne Vinegar 5 fl oz
- Leek 5 oz
- Celery stalk 0 oz
- Chicken Egg 1 piece
- Grated Pecorino Pepato Cheese 1 tablespoon
- Nutmeg a pinch
- Capers 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
- Salted anchovies in oil 2 pieces
- Olive Oil 0 fl oz
- Salt a pinch
- Ground Black Pepper a pinch
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Boil the potatoes with their skins. Let them cool and peel. Mash with a potato masher.
Step 2
Knead the dough from flour, potatoes, a pinch of salt, nutmeg, parmesan, and egg. Roll the dough into a sausage shape with a diameter of 2 cm and cut into pieces 2 cm wide.
Step 3
Dust the work surface with flour (both corn and wheat) and make ridges on the gnocchi with a fork, gently pressing and running along the side of the dough.
Step 4
In a small pot, reduce the vinegar with the wine by half (6–7 minutes).
Step 5
For the saor sauce, sauté the sliced onion, leek, and celery in olive oil for 8 minutes. Add the rinsed capers, chopped parsley leaves, and pieces of anchovies. After 2–3 minutes, pour in the remaining mixture of vinegar and wine, season with salt and pepper, and turn off the heat after 2 minutes.
Step 6
Cook the gnocchi in a large pot of boiling salted water. When they float to the surface, remove them with a slotted spoon. Toss with the saor sauce.
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