Argentine Noquis (n-yo-keys)
(Italian: Gnocchi)
1 lb potatoes (about 3 medium size)
Salt
Pepper
Nutmeg
1 egg, beaten
1 to 1 1/3c all-purpose flour
Peel, cut, and boil potatoes until thoroughly cooked. Drain and mash until smooth. Season with salt, pepper, and nutmeg to taste and allow to cool. Make a well in the center of the potaoes, add the beaten egg, and mix well. Add the flour. Work in by hand just until mixed. (Warning: overworking the dough will make the noquis tough.) If the dough is very sticky, gently stir in more flour.
Lightly flour a work space. Using your hands, gently roll out pieces of dough into ropes about 1" in diameter. Cut the ropes into 1" pieces. With gentle pressure, roll each individual piece of dough over the tines of a fork. (pressing gently with your finger to get an indentation from the tines and rolling it off the end of the fork to make the dough curl.) You may occasionally need to flour your fork or clean it if the noquis pieces are sticking to it. Set the noquis aside on a baking sheet covered with parchment paper.
Drop the noquis into boiling salted water. Cook until they rise to the surface (2-3 minutes). Remove with a slotted spoon. Toss carefully with sauce. Serve immediately on a plate. Makes 4 servings. Note: uncooked noquis can be frozen.
Olie's Italian Red Sauce
1 yellow onion
1 carrot
1 large celery rib
2 Tbsp olive oil
1 can stewed tomatoes
Half & half or heavy cream
Dice the onion, carot, and celery. Saute the vegetables in the olive oil over medium heat until carrots are almost soft and onions are translucent. Add tomatoes and 1/2 the juice. Continue to cook until carrots are done. Use a hand blender, blender, or food processor until sauce is smooth. Return it to the pan and add 1/4 to 1/2 cup of half & half. salt to taste. Can add al dente pasta (shells, spirals, linguini, etc.) and continue to cook in the sauce for another 2 minutes. Serve hot and enjoy!
