And welcome once again to our dinner table!
"Entrare, Sedersi e Godere!"... Come in, sit down and enjoy!
This week The Chef & I wanted to share one of our favorite sunday dinner recipes!
Its always a bit magical when we pull out the family cookbook, all tattered, held together by years of tape... pages all yellowed & stained with sauce splatter... little notes scribbled in the margins faded but still beautiful. The smell of it makes me think of history & love that have been in the family for generations... I am honored to be apart of it all.
We sincerly hope you try this amazing recipe! It feeds your stomach as well as your soul!
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
1 pound gnocchi
1 (2-ounce) can anchovies, drained, oil reserved, chopped
6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes with added puree
1 cup pitted kalamata olives, halved
1/4 cup capers, drained
1/2 teaspoon dried crushed red pepper
1/3 cup chopped fresh parsley leaves, for garnish
1/4 cup shaved Pecorino Romano
Salt and freshly ground black pepper
In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies; saute until aroma is released. Add garlic and saute 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add gnocchi and toss in anchovy mixture to coat. Season with salt and pepper, to taste.Spoon into shallow bowls. Top with the Pecorino and parsley...serve.
A tavola non si invecchia.
At the table with good friends and family you do not become old.