Today’s recipe is twofold. I have discussed my love for the company La Venaziane before, and today it will continue. They make gnocchi which is amazing and it cooks in under 3 minutes. The first part of this recipe comes from Marcella Hazan’s The Essentials of Italian Cooking.
Marcella changed the way that North Americans cooked Italian food and her tomato sauce is my absolute favorite. I will put it on just about anything.
For 6 servings Marcella’s recipe calls for :
2 pounds fresh ripe tomatoes or 2 cups canned imported Italian plum tomatoes, cut up, with their juices.
5 tablespoons butter
1 medium onion- peeled and cut in half.
I used a foodmill on my tomatoes and then put everything in a pot and allowed it to simmer. When the sauce has boiled, put it on a medium heat and let it simmer for 20 minutes. When finished remove the onion and throw away.
For the gnocchi- place water in a pot and salt. Bring water to a boil and place desired amount of gnocchi in. The gnocchi is ready once it is floating in the pot (allow it to float for 1.5 minutes).
Meanwhile, in a pan, take tomato sauce, and fresh mozzarella. Allow the sauce to heat up. When the gnocchi is ready. transfer the gnocchi to the pan.