Pomodoro Sauce, Baby

 

Oh, ok. Butter is a bit magical in a tomato sauce. 

Here is Pomodoro Sauce from Rachael Ray's "Everyone is Italian on Sunday." When I read the recipe, it seemed really interesting to me as it includes ingredients I never ever use in my marinara: butter and a cheese rind. Oh yes, and chicken broth?!

This sauce doesn't need a ton of time to come together, so it was a cinch to make after a day of teaching. I did add red pepper flakes and black pepper, because I do like a bit of spice. I also used 1 can of whole tomatoes and 1 can of crushed.

The sauce is very luxurious and is perfect with ravioli. Be sure to stir frequently and cook super low so that it doesn't stick to the pot and burn. For shame.

If you are curious as to what is the difference between marinara and a pomodoro it is as follows: Marinara is smooth; pomodoro is not. 

Here you go:

Pomodoro Sauce

Makes about 6 cups

From "Everyone is Italian on Sunday"

By Rachael Ray

Ingredients:

1 Tbsp. olive oil

2 Tbsp. butter

1 small onion, finely chopped

4 cloves garlic, finely chopped

Salt

1 cup chicken stock

2 (28-to-32-ounce) cans San Marzano tomatoes

A few basil leaves, torn

Rind from a small wedge of Parmigiano-Reggiano or Grana Padano cheese

Instructions:

In a pot, heat the oil (1 turn of the pan) over medium heat. Melt in the butter, and the onion and garlic, season with salt, and cook, partially covered, until very soft. 

Add the stock. Hand crush the tomatoes as you add them to the pot, then add the juice from the cans. Stir in the basil and add the cheese rind. Reduce the heat, partially cover and simmer gently, stirring occasionally for 20-30 minutes. Adjust the salt. Remove the rind before serving.

Please note: The Jersey Girl used 1 can of San Marzano tomatoes and 1 can of crushed tomatoes. She added 1/4 tsp. crushed red pepper flakes and 1/8 tsp. ground black pepper to the sauce, as well.

 

Gnocchi in Pomodoro Sauce

So this is only the best dish ever: Gnocchi in Pomodoro Sauce.

You can of course just use store bought gnocchi, but I'm including the recipe I use to make homemade gnocchi. It is the method by Giada DeLaurentiis.

It's not as hard as you think. For reals.

Interestingly, the potatoes are cooked in the microwave. I have tried baking and boiling in the past, and I strongly believe microwaving is the best route to texture perfection in the gnocchi. I use a potato masher to mash up the potatoes before mixing them with a wooden spoon into the egg, and then combining the sifted flour in with my hands. I use my hands so that I do not overmix the dough. That way, it is light and fluffy. As god intended gnocchi to be, of course!

Making gnocchi may seem intimidating, but I think it is a simple pasta to make and it is so much fun to do. It is a great pasta to make with little children as well.

The pomodoro sauce is fabulous. It is a recipe I found on Pinterest. I have made it many times. I love how the oil is infused with fresh herbs. Be sure to cook it in an oven proof dish as you can just pop it under the broiler as soon as you add the gnocchi, fresh mozzarella, parmigiana cheese and a drizzle of olive oil.

My son loves this dish. He requests it again and again. Yay!

Gnocchi

From “Everyday Pasta”

By Giada De Laaurentiis

Makes about 54 gnocchi

2 baking potatoes, such as russet (about 12 ounces each)

1 egg, lightly beaten

1 tsp. salt

½ tsp. freshly ground black pepper

¾ cup all-purpose flour

Pierce the potatoes all over with a fork. Microwave the potatoes on high until tender, about 12 minutes. (You can also bake the potatoes at 375 degrees Fahrenheit for 50 minutes, or until tender. While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. Using a fork, mash the potato well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir just until blended.

Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about a 1/2-inch-diameter rope.

Cut the dough into 1-inch pieces.

Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

Set the formed gnocchi on a baking sheet while you form the rest of the dough.

Working in batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes. Scoop the gnocchi into a colander with a slotted spoon while you cook the second batch.

Add to your sauce.

The Jersey Girl notes: I often use 3-4 potatoes, as I can not find potatoes that are 12 ounces each. I mash the potatoes with a potato masher. You want a smooth consistency. I mix the egg with a wooden spoon. I mix the flour with  my hands. When making the gnocchi with the pomodoro sauce listed below, I gently scoop the cooked gnocchi out of the boiling water with a wide slotted spoon directly into the warm pomodoro sauce. I also cooked the gnocchi in three batches, not two. 

Gnocchi with Pomodoro Sauce

By www.foodiecrush.com

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• ¼ cup extra virgin olive oil, plus 1 tablespoons

• 4 stems fresh Italian flat leaf parsley

• 4 stems fresh oregano

• 2 stems fresh rosemary

• 2 stems fresh basil, plus 2 more stems for garnish

• ½ yellow onion, diced

• 3 cloves garlic, pressed or minced

• 1 28 ounce can San Marzano tomatoes

• Kosher salt and freshly ground black pepper

• Pinch of red pepper flakes

• ¼ cup heavy cream (optional)

• 1 16-ounce package potato gnocchi

• 8 ounces cherry size mozzarella balls, cut in half

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3. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
4. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. (I also add about 2 Thsp. chopped fresh basil to the sauce before simmering.)
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6. Stir in the heavy cream (if using) and remove from the heat.

1. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.
2. The Jersey Girl notes: I did not use fresh oregano and I did not use cream. It is fab without, in my opinion!
3. And here is my cutie pie Evan helping me cook and digging into the delciousness on two separate occasions:
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