Potato Gnocchi with Tomatoes and Fresh Milk Wisconsin
Mozzarella
Makes 8 first course servings
 Ingredients:
Gnocchi:
2 pounds russet baking potatoes, peeled and quartered
2 to 2 1/2 cups all-purpose flour
1 egg, lightly beaten
Sauce:
2 tablespoons extra virgin olive oil
10 medium tomatoes, peeled, seeded and diced (or 1 1/2 cans (28 ounces
each) Italian plum tomatoes, drained and chopped)
1/2 teaspoon dried oregano leaves
large pinch crushed red pepper
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/4 cup dry red wine
1 teaspoon sugar
salt to taste
freshly ground black pepper to taste
1 to 2 teaspoons red wine vinegar
6 ounces fresh milk Wisconsin Mozzarella cheese, cut in 1/4-inch cubes
3/4 cup grated Wisconsin Parmesan or Romano cheese
Preparation:
Gnocchi:
Place potatoes in saucepan and add water just to the
level of the potatoes. Salt the water. Bring to a boil and cook until very
soft, 25 minutes. Drain well; let stand in colander 10 minutes.
Spread flour on work surface. With potato ricer or food mill fit with a
medium disk, rice the warm potatoes evenly over the entire top of the
flour. Toss together lightly with your fingers to distribute potatoes and
flour evenly. Make a well in center and add egg. Knead to form a ball.
Knead 1 minute to gather up all of the bits of flour and potato on work
surface. Let rest with inverted bowl over the top 5 minutes.
Divide dough into 4 equal pieces. On floured surface, roll each piece into
a 1/2-inch thick rope, approximately 12 inches long. Working with one rope
at a time (keeping others covered with towel), with floured hands, cut
through dough with curved edge of fork, every 1/2 inch. On back edge of
fork, roll each piece forward and back, making fork indentations and shell
shape.
Toss with flour. Place on a floured baking sheet. Repeat with remaining
dough. Heat salted water in large Dutch oven.
Sauce:
Heat olive oil in large skillet over medium-high heat.
Add tomatoes, oregano, crushed red pepper, balsamic vinegar, tomato paste,
red wine, sugar, salt and pepper. Cook 3 to 4 minutes, until liquid begins
to evaporate and sauce thickens slightly. Remove from heat. Purée in
blender or food processor. Season to taste with salt, pepper and red wine
vinegar. Return to skillet.
Final Preparation:
Bring salted water to a boil. Cook about half of the
gnocchi until tender, 2 to 3 minutes. Remove with slotted spoon. Repeat
with remaining gnocchi. Add cooked gnocchi to sauce. Heat thoroughly. Toss
in mozzarella cheese. Sprinkle with grated cheese; serve immediately.
Source: Chef Tom Catherall
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