La Cipollina Recipe

Gnocchi, Prosciutto & Onion, Tomato, Basil Pesto

Ingredients

1. 5Lb Idaho Potato
2. 3 Eggs
3. 3 Cups Flour
4. Marinara
5. Extra Virgin Olive Oil
6. Fresh Basil

Pesto:

6 cups basil
6 cloves garlic
1 ½ cup EVOO
1 tbsp-salt,pepper, hot pepper
½ cup pignoli
¼ cup walnut
½ cup parmigiano
½ cup pecorino

Prepping List:

1. 1 Sauté pan
2. Tongs
3. Slotted Spoon
4. Serving bowl

To Make the Gnocchi

1. Peal and Boil the potatoes for 25 minutes
2. Drain the potatoes and allow to cool
3. In a large mixing bowl, grate the potatoes
4. Add salt, pepper, hot pepper
5. Add 3 cups of flour
6. Add 3 eggs
7. Mix the potato mixture together
8. On a floured table roll the pasta into a tube shape- about 2 feet long
9. Cut the gnocchi into a 1" piece

Cooking Directions:

1. In a sauce pot, boil the gnocchi. When the gnocchi floats, it is finished
2. Cook for approximately 2-3 minutes
3. Add 1 ladle of marinara sauce and Filetto Butter
4. Add the gnocchi
5. Add salt, pepper and hot pepper to taste
   

Serving Suggestion:

1. Using a slotted spoon, serve the gnocchi into a bowl, with very little sauce
2. Garnish with fresh basil