Potato Gnocchi Arrabbiata

Tender gnocchi in rich, rustic sauce is a comforting dinner classic – especially when enjoyed during colder weather months. Arrabbiata is a fiery tomato-based pasta sauce so be sure to add chili pepper flakes – either simmered in the sauce or made available for sprinkling at the table.

Serves: 4

INGREDIENTS:

  • 3 cups (750 mL) Cavendish Farms® Country Cut, prepped
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 large egg yolk
  • 1 tsp (5 mL) coarse kosher salt
  • 1 tbsp (15 mL) olive oil

ARRABBIATA SAUCE:

  • 1 lb (500 g) ground beef or ground pork
  • ¼ tsp (1 mL) each salt and pepper
  • 4 cups (1 L) prepared tomato-based pasta sauce
  • ½ cup (125 mL) beef stock
  • 2 tbsp (25 mL) prepared basil pesto
  • 3 tbsp (45 mL) grated Parmesan cheese

METHOD:

  1. In large pot of boiling water, add potatoes; reduce heat and simmer until tender, 3 to 4 minutes. Drain and let cool slightly.
  2. Place potatoes in potato ricer; press through and into bowl (there should be 3 cups). Add 1 cup of the flour; mix well. Add egg yolk and salt; mix.
  3. Transfer mixture to well-floured work surface; with floured hands, knead just until dough comes together and forms a ball, adding up to 1/4 cup of the remaining flour, if necessary.
  4. Divide dough into 4 pieces; roll each into 3/4-inch diameter rope. Cut each rope diagonally into 3/4-inch pieces.
  5. In large pot of boiling water, cook gnocchi in 2 batches, stirring gently, until floating, about 4 minutes. Using slotted spoon, transfer to large shallow bowl and toss gently with olive oil.
  6. Arrabbiata Sauce: Meanwhile, in large nonstick skillet, brown meat over medium-high heat, breaking up with spoon, until cooked through. Drain off fat. Season meat with salt and pepper. Stir in pasta sauce, beef stock and pesto; bring to boil. Reduce heat and simmer until thickened, 3 to 4 minutes.
  7. Gently fold in gnocchi; heat through, 2 to 3 minutes. Spoon gnocchi and sauce into shallow bowls; sprinkle with Parmesan cheese.

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