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Cabarrus Magazine

Breaking Bread: Rosemary Gnocchi Amatriciana

Oct 01, 2016 08:30AM ● By Jason Huddle

Breaking Bread: Rosemary Gnocchi Amatriciana

Cabarrus Magazine is happy to feature CHEF SKYLER BAILES. he WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Rosemary Gnocchi Amatriciana

 

Ingredients:

Amatriciana Sauce:

5 oz. diced raw bacon

28 oz. can crushed tomatoes

3 oz. heavy cream

5 oz. dried fennel

3 oz. diced yellow onion

.75 oz. fresh basil (rough chopped)

1 Tbsp. dry Italian seasoning

1/2 tsp. crushed red pepper

1 Tbsp. minced garlic

1 tsp. fennel powder

1/4 cup white cooking wine

2 Tbsp. grated Romano cheese

 

Gnocchi:

2 cups cooked mashed potatoes

2 cups sifted all-purpose flour

3 whole eggs

3 Tbsp. fresh rosemary (destemed/minced)

1.5 tsp. garlic salt

1/2 tsp. ground black pepper

 

DIRECTIONS

Amatriciana sauce: Cook bacon in saute´ pan until brown. Remove bacon, leaving the grease in pan. Return pan to medium heat; add fennel and onion. Cook until translucent (about 5 minutes). Add garlic, red pepper, fennel, Italian seasoning and basil. Cook for 2 minutes, stirring often. Add white wine and bring to a simmer. Add the cooked bacon, crushed tomatoes and heavy cream. Bring to a simmer and reduce heat to low, stirring occasionally.

 

Gnocchi: Boil potatoes in salted water until fork-tender. Mash until all lumps are broken and potatoes are smooth. Refrigerate until cool. In large mixing bowl, add cooled potatoes, flour, eggs, rosemary, garlic salt and pepper. Knead until dough forms a ball. On a floured surface, roll small portions of dough into “ropes” and cut into 1/2-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 minutes or until gnocchi rises to the top. Drain water and toss in Amatriciana sauce along with Romano cheese. Plate, serve and enjoy!

This Feature Sponsored By:

Union Street Bistro

 

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