Posts tagged ‘olive oil’

Gnocchi and Guanciale based Tomato Sauce

Gnocchi and Guanciale based Tomato Sauce

Gnocchi and Guanciale based Tomato Sauce

Gnocchi and Guanciale based Tomato Sauce!

Oh and did i mention this was all home made from scratch! Tasty home made gnocchi covered in a Guanciale based tomato sauce, it is rich, flavorful and stick to your ribs good.

This is actually a pretty easy but time consuming task if you are going at it alone, I think I spent a total of 3-4hrs making this meal. So lets get started with the deliciousness!

Ingredients:

Gnocchi:

  • 1.5lbs of Potatoes
  • 1 Egg (beaten)
  • 1 teaspoon Kosher salt

    Guanciale

  • 1.75 Cups Flour

Guanciale based Tomato Sauce:

  • 4 Slices Guanciale
  • 1 Onion
  • 1 Bell Pepper
  • 1  16oz can of Crushed Stewed Tomatoes
  • 4 cloves Garlic
  • Olive Oil
  • Kosher Salt
  • Black Pepper

Directions:

Alright now it is time to get to business. First lets get our potatoes going! Now what I did was I boiled the two potatoes whole, this may take a while. Another way to prepare the potatoes is to bake them, this will result in a lighter gnocchi. I am assuming that you want to keep the potatoes whole to keep the water content of the potato constant. After your potatoes are cooked you can carefully peal away the skin, i then cut the potatoes up into a few chunks to aide it in it’s cooling.

Gnocchi Dough

Gnocchi Dough

You want the potatoes cooled down near to room temp before you can proceed(tip from a friend) , after they have cooled down mash them up. Next stir in your beaten egg and salt, keep mixing till it is consistent. Now stir in 1 cup of the flour, mix then add in the rest. Once you have a consistent mixture take the dough out and kneed it on a floured surface. You want to make sure it has a consistent texture but make sure not to over work the dough(may result in tougher dough).

Next separate the dough into 4 quarters, select one and start to roll it into a snake like piece that is about 1cm in diameter, next cut a 2cm long piece off the dough and make an impression into the top with a fork, squish the sides in (kinda looks like a little football), now repeat this till all your dough is gone. Make sure to set each piece of gnocchi onto a floured cookie sheet as you make them (at this point you can either throw the gnocchi in a bag in the freezer or eat it).

Sauteed Gnocchi

Sauteed Gnocchi

Now that you are finally finished making the pieces of gnocchi get a large pot of water boiling, mind you that you can boil them in batches. When the raw gnocchi goes into the water it will sink to the bottom, when it is done cooking it will float to the top. Go ahead and remove them as they float up and place in a strainer. Once I had a suitable amount I threw them into a skillet with some olive oil and sauteed them. This step is not required, but can enhance the gnocchi. Now your gnocchi is done!

Now lets get onto the Guanciale based Tomato Sauce! I first started with adding my chopped up onion into a sauce pan with some olive oil and salt, letting the onion sweat. Next I took the 4 slices of Guanciale and sliced it into eight inch wide strips and threw it into the pan. Next add your chopped up bell pepper and 4 cloves of chopped garlic.

Sauce Base

Let that all cook low and slow. As always when I use pork fat

in my recipes I render it. This is really key with the Guanciale since it is a dry cured unseasoned Italian bacon and is mostly just fat. After the fat is rendered go ahead and add in your 16oz can of crushed stewed tomatoes, black pepper and or salt to taste and also some water (i think i added 2 cups)let that simmer and reduce for a while or until you get your desired results! Mind you I was hustling around the kitchen preparing both at the same time so having an assistant or friend could help speed this all up.

More photos: Kitchen 365 | Flickr – Gnocchi and Guanciale based Tomato Sauce

Guanciale based Tomato Sauce

Guanciale based Tomato Sauce

Gnocchi and Guanciale based Tomato Sauce

Gnocchi and Guanciale based Tomato Sauce

Steak and Potato Stew

So i decided that i wanted a stew one night, looked at what i had in the cupboard and freezer and was pleasantly pleased, I was going to make Steak and Potato Stew. So lets get to it!

Steak and Potato Stew Ingredients:

  • One Sirloin steak(size to your preference)
  • 2 onions
  • 4 -6 potato’s
  • 4 cloves garlic
  • Jar of stewed tomatoes(i had to use pizza sauce instead)

Directions:

  1. Saute the 2 onions with the garlic in some olive oil.
  2. Trim the steak, i separated the fat and put that in the pan with the onions while i cut and trimmer the rest of the steak. Put the cut up meat into the pot along with the bone! Don’t waste it! Let that sit for a little so the fats render out and juices start to collect.
  3. Next add some flour to make your rue, amount is your choice, start with a little and build up.
  4. Now add the cut up potatoes, mix, then add the tomato product of your choice. Next add water then spices. I used cayenne, chipotle, black pepper, green pepper, salt and some nice olive oil to add some more flavors to it.
  5. Turn up the heat and let it mingle, after the potatoes are cooked turn it down and eat when ever you feel it is to your liking, this is even better as left overs.

As always the with my recipes ingredients and volumes are all relative and can be modified to your liking or preference easily.

Pictures to follow at a later date.

This would also go great with Ciabatta Bread!