La Cipollina Recipe
Gnocchi, Prosciutto & Onion, Tomato, Basil Pesto
Ingredients
- 5Lb Idaho Potato
- 3 Eggs
- 3 Cups Flour
- Marinara
- Extra Virgin Olive Oil
- Fresh Basil
Pesto:
6 cups basil
6 cloves garlic
1 ½ cup EVOO
1 tbsp-salt,pepper, hot pepper
½ cup pignoli
¼ cup walnut
½ cup parmigiano
½ cup pecorino
Prepping List:
- 1 Sauté pan
- Tongs
- Slotted Spoon
- Serving bowl
To Make the Gnocchi
- Peal and Boil the potatoes for 25 minutes
- Drain the potatoes and allow to cool
- In a large mixing bowl, grate the potatoes
- Add salt, pepper, hot pepper
- Add 3 cups of flour
- Add 3 eggs
- Mix the potato mixture together
- On a floured table roll the pasta into a tube shape- about 2 feet long
- Cut the gnocchi into a 1" piece
Cooking Directions:
- In a sauce pot, boil the gnocchi. When the gnocchi floats, it is finished
- Cook for approximately 2-3 minutes
- Add 1 ladle of marinara sauce and Filetto Butter
- Add the gnocchi
- Add salt, pepper and hot pepper to taste
Serving Suggestion:
- Using a slotted spoon, serve the gnocchi into a bowl, with very little sauce
- Garnish with fresh basil