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Move over vodka pasta, vodka gnocchi is where it’s at 🤌🏼 #cooking #pasta #yum - For the Gnocchi: 1kg floury potatoes (such as Sebago) 2 egg yolks 1 cups all-purpose flour (ideally tipo “00”) (plus extra for dusting) For the Vodka Sauce: 30ml vegetable oil 2 large shallots, finely chopped 2 cloves of garlic, minced 1 tsp chili flakes 3 stems oregano, finely chopped 3 stems basil, finely chopped 3 stems parsley, finely chopped 1/2 cup vodka 2 tins diced tomatoes 3/4-1 cup cream For Garnish: Mini bocconcini Charred cherry tomatoes Fresh herbs of your choice Place potatoes on a baking tray, cover with foil, and roast at 180°C until soft (around an hour). In a pan, sauté shallots and garlic until soft, then add oregano, basil and parsley and chilli flakes. Pour in the vodka to deglaze the pan, allowing it to reduce slightly. Add diced tomatoes and let the mixture simmer for about 30 minutes or until thick. Once the potatoes are soft, remove them from the oven, peel while hot, and pass through a potato ricer, allowing to cool slightly. Add egg yolks to the riced potatoes and stir. Gradually knead in the flour until the dough is combined but not overworked. Roll the dough evenly and cut into small pillows, dust with flour and set aside. Once the sauce has reduced, blend until smooth and return to the pan. Stir in the cream and season to taste. Carefully fry the gnocchi pieces on both sides in a pan with oil until golden brown. Plate the gnocchi, top with vodka sauce, and garnish with mini bocconcini, charred cherry tomatoes, and fresh herbs.
Duration: 46 sPosted : Sun, 07 Apr 2024 09:31:54Views
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