Gnocchi Duo

Prep time: 15 to 20 minutes
Serves: 3 to 4

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it's difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It's simple to make and a delight to the eye and palate.

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs © Nancy Real 2010

When in Rome, Eat Spaghetti

Prep time: 30 minutes

Serves 4

There's no doubt about it - the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, "mi è venuta una gran voglia di mangiare spaghetti" or, "I suddenly got the craving for spaghetti".

Here's the spaghetti and sauce recipe I was raised with in Italy - it's easy, fresh and sweet. Please promise that after making this tomato sauce, you'll ignore all jarred, ready-made sauces forever!


Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

Quarter the tomatoes, remove and discard seeds. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs © Nancy Real 2010