Gnocchi With Red Sauce

Welcome to Qorkz Kitchen! This week we are making one of our favorite Winter dishes. This gnocchi is light and pillowy, and the addition of cinnamon to the sauce makes gives it a sweet start and the chili flake brings a spicy finish. It is the perfect dish to keep you warm on a cold night. We hope you enjoy!

Sauce Ingredients

2 Cans Roma Tomatoes
1 Tube Tomato Paste
1 Bulb Garlic
1 Bunch Basil
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 Tablespoon Dried Basil
1 Tablespoon Dried Thyme
1 Tablespoon Dried Rosemary
1 Tablespoon Black Pepper
1 Tablespoon Red Chili Flakes
1 Tablespoon Cinnamon
1 Tablespoon Salt
1/4 Cup Olive Oil

Directions

Slice all the cloves of garlic and set aside. Fill a deep bottom pot with the olive oil and set on a burner set to medium. Place the basil in the pot and sauté for five minutes to infuse the oil with basil flavor.

Remove the basil from the oil and insert the garlic. Sauté the garlic in the oil for five minutes.

Add the tomato paste and fry in the oil for three to five minutes or until it starts to brown the bottom of the pan. Move the paste to the sides of the pan and pour in the red wine to deglaze the bottom. Stir the mixture together and add the balsamic vinegar. Stir for five minutes to fully combine and to keep the mixture from burning.

Pour the tomatoes into a blender and pulse four times to break up the tomatoes. You don't want to purée it into a thin sauce as the sauce should be thick and chunky.

Add the tomatoes to the sauce and stir to combine.

Add the salt, cinnamon, basil, thyme, rosemary, black pepper, and (optional) red chili flakes to the sauce and stir to combine.

Simmer the sauce together for an hour prior to serving.

Wine Pairing

For a sweet and spicy red sauce, you can't go wrong with Merlot, and for this dish, we recommend the Chateau Lane Merlot $50. It has a nose of cola and mint and a bright fruit flavor that is sure to please.

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Gnocchi Ingredients

3 Pounds Russet Potatoes
2 Cups All-Purpose Flour
1 Egg
1 Tablespoon Salt
1 Tablespoon Nutmeg
1/4 Cup Olive Oil (For Use Only If Storing Gnocchi For Later Use)

Directions

Using a sharp knife, cut slits in the middle of the potatoes prior to baking. Place them in an oven set to 400 degrees F. Bake for one and a half hours or until a knife can be inserted cleanly.

Remove the skins from the potatoes and discard. Using a food mill or a ricer, process the potatoes into fine strands.

Place the potatoes onto a workspace and make a well in the middle. Sprinkle the flour over the potato mixture. Sprinkle the salt over the mixture and place an egg into the center of the well.

Using a pastry scraper, fold the mixture together to form a rough dough.

Grate one tablespoon of nutmeg over the top of the dough. Kneed the dough for five minutes to incorporate the nutmeg. When the dough becomes dry to the touch it is done.