Gnocchi al Forno
Fresh Gnocchi with Roasted Tomato Sauce
Gnocchi:
- 2 pounds Yukon Gold potatoes
- 1 egg yolk
- 3/4 cup flour
- Extra virgin olive oil
- 1/2 cup grated Parmigiano
- Salt and freshly ground black pepper
- Freshly ground nutmeg, to taste
Bake potatoes until tender. Cool just slightly, peel and put through food mill or ricer.
Place potatoes onto a cool marble table or work surface and mix, using your hands, with remaining ingredients: egg yolk, flour, Parmigiano, salt, pepper, and nutmeg. Bring a large pot of water to boiling; maintain at a low boil.
Divide potato dough into smaller batches. Form each batch into a long roll, about 1-inch thick, with the palm of your hand. Cut into 3/4-inch long pieces. Roll gnocchi over the edge of fork tines to shape.
Cook gnocchi in low boiling water. When gnocchi rise to the top, leave for about 2 minutes, remove with a slotted spoon. Cool in a bowl of ice water, drain, set on sheet pan, and drizzle with olive oil to hold.
Roasted Tomato Sauce:
- 5 pounds Roma tomatoes
- Sale Aromatico
- Freshly ground black pepper
- Extra virgin olive oil
- 1 bunch fresh basil, leaves torn
- 1/4 cup grated Parmigiano
Prep oven per Mugnaini Roasting Oven Protocol.
Cut tomatoes in half lengthwise and place on sheet pan. Season with Sale Aromatico and pepper; drizzle with olive oil. Roast in wood-fired oven until soft and lightly charred in spots, about 15 minutes. Remove and cool slightly. Purée in a food processor or blender, stir in basil. Toss gnocchi with tomato sauce and pour into baking pan. Sprinkle with Parmigiano and bake in wood-fired oven until heated though.
Gorgonzola Sauce:
- 2 cups cream
- 2 ounces (4 tablespoons) Gorgonzola cheese, crumbled
- 4 tablespoons butter
- 1/2 cup Parmigiano, divided
- 5 asparagus, thinly sliced on the diagonal
- 1/2 cup walnuts, toasted
Prep oven per Mugnaini Bake Oven Protocol.
Place cream, Gorgonzola, butter, 1/4 cup Parmigiano, and asparagus into skillet. Cook in wood-fired oven until sauce thickens, about 25 minutes. Stir in gnocchi, walnuts, and remaining Parmigiano. Return to oven and bake until browned on top. Serve.