Potato Dumplings With Tomato Sauce Recipes

TINY POTATO DUMPLINGS WITH TOMATO, ONION, AND GUANCIALE SAUCE (GNOCCHETTI ALL' AMATRICIANA)

Steps:

• Make sauce:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
• Make gnocchetti:
• Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
• Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
• Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
• Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
• Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.

POTATO DUMPLINGS WITH TOMATO SAUCE

Steps:

• For the dumplings: Scrub potatoes and without peeling, cook in boiling salted water for about 25 minutes until done. Drain, peel and press through a food mill or mash in a bowl. Allow to cool slightly and add egg, milk, flour and baking powder. Knead to a smooth dough. Add a little more flour, if required. Season with salt, pepper and nutmeg.
• On a clean kitchen towel, sprinkle with flour and place dough on it and roll out into finger-thick, small rectangles about 4 x 8 cm (approximately 1 1/2 x 3 inches).
• Cut mozzarella into thin slices and seperate basil leaves. Add to one side of rectangle, fold in half and press the edges firmly together. Cook in boiling salted water for about 12 minutes and drain.
• For the sauce: Peel shallot and chop finely. Fry in hot olive oil. Add tomatoes and simmer gently for about 5 minutes. Season with salt, pepper and sugar.
• To garnish: Wilt sage leaves in hot butter. Spread tomato sauce on plate, set dumplings on top and garnish with sage. Sprinkle with freshly grated Parmesan cheese and serve.

POTATO DUMPLING SAUCE

Steps:

• Combine all ingredients.