4.666665
3 ratings

Gnocchi with Chef Fabio at Bettolino's Kitchen

By
Gnocchi
Kimlai Yingling

I had no idea gnocchi could be so simple to make, could be so tasty and was so healthy. Clearly I’ve never had Chef Fabio’s recipe. 

Having the opportunity to spend an afternoon with Chef Fabio at Bettolino’s Kitchen whipping up one of his classic pasta recipes was perfection. The ingredients are fresh the process is easy. Proof that making a delicious and beautiful meal doesn't have to be difficult. 

Notes

This recipe makes two nice size portions. Make sure to top each serving with some extra parmesan and a little basil leaf.

Ingredients

Ingredients for the sauce

  • 1 Heirloom tomato
  • 1 Teaspoon garlic
  • 1 Ounce extra virgin olive oil
  • 5 basil leaves
  • 1 Pinch of salt

Ingredients for the pasta

  • 8 Ounces Russet potatoes
  • 1 Ounce parmesan cheese
  • 1 egg yolk
  • 2.7 Ounces All purpose flour
  • 1 Dash of salt

Boiling Water

  • 10 Cups water

Directions

Ingredients for the sauce

Cut up the heirloom tomatoes into cubes. The juice of the tomato is very important to this recipe so make sure to use a ripe tomato. Add the minced garlic. Rough chop the basil leaves and add them to the rest of the ingredients. Add the evoo and mix everything together. Don't add the salt yet. You'll add a dash right before you combine the sauce with the cooked pasta. Now, let the sauce sit and move on to the pasta.

Ingredients for the pasta

First, boil the potatoes and then bring them to room temp. Add all ingredients together and knead the dough by hand. One your dough ball is formed you can break off and shape into smaller balls. Take each ball and roll it out making a long rope. Then using a butter knife cut pieces of the rope into 1/2 inch sections. Grab a fork and roll the little sections over the fork tongs to create the ridges.

Boiling Water

Time to get the water boiling so we can cook the pasta. It's an absolute must when cooking Italian to season the water with salt. The salt flavors the pasta. Without salt the pasta has no flavor. When the water has come to a boil add the pasta. Make sure to stir so the pasta doesn't stick to the bottom of the pan and when the pasta floats to the top give it a few more minutes and then remove from the water. Add the dash of salt now to your sauce and then add the cooked pasta to the sauce and combine. 

That's it. Fresh pasta in less than 30 minutes. Enjoy!