Remember that earthy gnocchi I made a couple weeks ago? Well, I didn't finish it. I froze some of the uncooked gnocchi. Then, the other night, I cooked them up with this simple sauce for a quick, hearty dinner on a rushed evening.
1 pound potato, peeled and quartered
1 pound celery root, peeled and quartered
salt, pepper
about 1 cup flour
2-3 tablespoons olive oil
1 medium red onion, diced
1/2 teaspoon red pepper flakes
3 cloves garlic, finely chopped
1/3 cup white wine
1 (28 ounce) can tomatoes, drained and chopped
salt
1/4 cup chopped fresh flat-leaf parsley
First, a gnocchi reminder:
Boil the potato and celery root until tender. With a fork, finely mash both in a large mixing bowl. Add salt and pepper to taste, and about 1/2 cup of the flour. Stir to combine.
Turn the mixture out onto a floured work surface. Knead, adding more flour as necessary, until the mixture begins to hold its shape. Don't overwork it. Cut the dough into six pieces. Roll each piece out into a long log, about 1 inch thick (if a log won't form, you may need to add more flour). Cut the logs into 3/4 inch-long pieces. Roll each of these pieces down the tines of a fork, and set aside.
To freeze, lay the uncooked gnocchi out on a cookie sheet and place in the freezer until they harden. Then, put the gnocchi in freezer bags and store until you're ready to cook.
To cook, toss the [frozen] gnocchi into a large pot of salted, boiling water. After a minute or so of floating at the top, the gnocchi are done.
And for the sauce:
In a wide pot over a medium-low flame, heat the olive oil. Add the onion and red pepper flakes and cook until the onions soften, about five minutes. Stir in the garlic and cook for a minute more, then pour in the wine. Turn the heat up to medium and let the wine bubble for a couple minutes, then add the tomatoes and some salt.
Cook until the tomatoes begin to break down, 15 minutes or so. Puree the sauce for a finer texture, if desired, and garnish with parsley.
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