Arrabbiata Classica & Gnocchi

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Arrabbiata Classica
Lorenzo Polegri
Yields:  6 servings

4 cups fresh tomotoes, diced
5 garlic cloves, minced
¼ cup extra virgin olive oil
1/4 cup white wine
salt and pepper to taste
1 teaspoon red chile flakes
1 cup parsley, finely chopped

Saute garlic gently in the oil for about 3 minutes.  Add the tomatoes, hot pepper and white wine.  Simmer for a minute and add the salt and pepper.  Keep cooking and stirring for another 10 minutes and add half of the parsley.  Toss the pasta in the saucepan.  Add the rest of the parsley and serve.

Lorenzo Polegri
Yields:  4 servings

2 pounds yellow potatoes
1¾ cups flour
2 egg yolks
1 tablespoon of salt

Wash and boil the potatoes in salted water until they are tender throughout.  Peel the potatoes and pass them through a potato ricer on a floured cutting board.  Add two egg yolks and 1¼ cups of flour.  Mix well until the dough is very smooth.  Make several elongated rolls of dough about the size of your fingers.  Cut one inch pieces of dough and leave them on a floured cutting board.  To create the ridges that you see on gnocchi, use your thumb and a fork.

When you are ready to cook the gnocchi, bring a large pot of salted water to a boil.  When the gnocchi rise to the surface of the water, remove them from the water with a slotted spoon.  Serve immediately.