Ñoquis del 29 with “Prosperity” Sauce

Category: 
Main Courses

Courtesy of Antonio Giner, Palermo Pasta House

Serves 4–6

Making a sauce featuring large-leaf greens (which resemble folded money) is not uncommon for those hoping for prosperity.

Easy

Ñoquis del 29 with “Prosperity” Sauce

Ingredients

For 1 Batch(es)

Recipe

  • 2 pounds baking potatoes (russets or Idahos are good)
  • 1 egg
  • 1 cups all-purpose flour

Sauce

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 12 ounces large spinach leaves
  • 8 ounces whipping cream
  • 3 ounces sharp, aged provolone, grated
  • nutmeg, grated finely
  • white pepper, to taste
  • 6 fresh basil leaves, chopped

Ñoquis del 29 with “Prosperity” Sauce Directions

  1. To make the gnocchi, bring a large pot of heavily salted water to a boil. Wash the potatoes, then boil them, skins on, for 25 to 40 minutes—depending on the size. Remove from the water (reserving the water) and let cool. Peel the potatoes as soon as they’re cool enough to handle and mash them using a ricer or potato masher.
  2. Place the mixture on a work surface and make a well in the middle. Crack the egg into the well. Sprinkle the cup of flour over everything. Start mixing the egg with a spoon and slowly incorporate the flour/potato mixture. Gently fold the dough with your hands without working it too much, then form it into a ball.
  3. Break off a large piece and roll it into a dowel shape about as thick as your ring finger. (Make sure the work surface doesn’t have too much flour on it so the dough will be able to roll.) Repeat with the rest of the dough. Cut the dowel-shaped rolls into ½-inch pieces and dust with a little flour.
  4. Using your thumb, gently press each piece into the tines of a fork or a gnocchi board (the piece will have the impression of your thumb on one side, and the markings of the fork tines or gnocchi board on the other).
  5. Bring the pot of water back to a boil and drop in one or two gnocchi. If they fall apart, add a little more flour to the remaining pieces; if they hold together, add the rest of the pieces. When the gnocchi float, they are cooked. Remove and drain.
  6. Meanwhile, for the sauce, melt the butter in a saucepan and add the minced garlic. Cook for a few seconds, then add the spinach. Cook for a couple of minutes until the spinach softens, then add the cream. Add the provolone and stir to incorporate.
  7. Season with a tiny grating of nutmeg, white pepper and basil and serve over the gnocchi.

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