The Great Vegetarian Challenge: Day 3
Wow, gone are the days when we wore bonnets and walked giddily about a room with girlfriends discussing that we are in fact walking around said room because it’s refreshing.
Gone are the days when we referred to a 27 year old man as “Mr.” So and So.
Gone are the days when we avoided windows in front of our mothers because she feared our cheeks would get pink and “Mr.” So and So would be disgusted and not ask our hand in marriage.
Gone are the days when every single woman wore matching curly bangs and empire waisted dresses while upholding an utmost (and slightly nervous) composure.
Okay okay, I’m under the weather and I spent half my day streaming old episodes of Pride and Prejudice on the BBC.
So, Lizzie Bennett and Mr. Darcy end up together, right?
Homemade Gnocchi with a Bright Tomato Sauce:
What it took for like a million servings:
* 3 russet potatoes
* 2 cups all-purpose flour
* 1 egg
* 1 Tbs. salt
* 1 (28 oz) can San Marzano tomatoes
* 4-6 large basil leaves
* 1/2 onion, finely chopped
* 4 garlic cloves, finely sliced
* 1/4th cup extra virgin olive oil
* coarse salt and freshly ground pepper
Boil the potatoes until tender, about 30 minutes. Immediately (if you can handle the heat) rip the skins off and run the potatoes through a ricer, into a bowl.
On a large floured work surface, dump the potatoes. Create a well in the center and throw most of the flour on top. Crack the 2 eggs in and season with salt. With a fork, start incorporating the eggs with the flour and potatoes, creating a dough. Ditch the fork and start kneading with your hands until the mound becomes silky and pliable. Add more flour if needed.
Rip off little sections of the dough and roll out into a thin log. With a pastry cutter, slice each log into little “pillows,” creating the individual gnocchi. At this point you can get fancy make a little well with your finger into each gnocchi, but I’m lazy and hungry. Make sure though that you make your gnocchi very small, as they’ll expand in the water, making for the perfect size. Sprinkle with a generous amount of flour so they don’t stick together once they hit the boiling water.
In the meantime, run the tomatoes through a food processor until blended and smooth.
Heat the oil in a large saucepan and add the garlic. Sautee for 1 minute. Don’t let it brown. Add the onions and basil, infusing the oil for another 5 or so minutes. Add the blended tomatoes and cook on a medium simmer, roughly 30 minutes. Throw a pinch of salt in. Divine.
Once you’re ready to eat, bring a large pot of salted water to a boil. Toss the gnocchi in and cook until they float, about 1-2 minutes. You may need to do this in batches so the gnocchi won’t stick together.
Toss with your tomato sauce and get ready for a heaven like none other.
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