Potato Gnocchi With Saor Sauce
List of Ingredients
Ingredients · Servings 6
- 2 LB. boiled potatoes
- 1 1/3CUPS '00' or all-purpose flour, plus extra
- 1CUP instant corn flour, plus extra
- 5OZ. onion
- 2/3CUP white wine vinegar
- 4 1/2OZ. leeks
- 2OZ. celery
- 1 large egg
- white wine
- Grana Padano cheese, grated
- nutmeg
- capers, rinsed
- 2 oil-packed anchovy fillets, chopped
- parsley
- extra-virgin olive oil
- salt
- pepper
Method · 40 min
- Peel and pass the potatoes through a potato ricer into a large bowl. Knead with both flours (all-purpose and corn) on a large work surface along with a pinch of salt and a pinch of nutmeg, 1 Tbsp. Grana Padano cheese and the egg until smooth, around 2 minutes.
- Divide dough into workable sections (6-8). Roll each piece into a long rope (around 1" in diameter) and cut into 1/2" pieces (gnocchi). Dust with a mix of the two flours and roll each piece over tines of fork to indent.
- Reduce the vinegar by half with 1/4 cup wine in a saucepan (it will take around 6-7 minutes).
- For the saor sauce: slice the onions and leeks and chop the celery. Brown them with 1/3 cup oil for 8 minutes, then add 1 Tbsp. capers, a sprig of chopped parsley and 2 chopped anchovy fillets. After 2-3 minutes, add the vinegar reduction along with salt and pepper. Cook for another 2 minutes and remove from heat.
- Cook the gnocchi in boiling salted water. Drain when they float to the surface. Pour the saor sauce over them in layers and serve.
- 2 LB. of boiled potatoes
- 1 1/3 CUPS of '00' or all-purpose flour, plus extra
- 1 CUP of instant corn flour, plus extra
- 5 OZ. of onion
- 2/3 CUP of white wine vinegar
- 4 1/2 OZ. of leeks
- 2 OZ. of celery
- 1 of large egg
- 2 of oil-packed anchovy fillets, chopped