I made a batch of sugo di pomodoro tonight which will feature in a couple of dinners this week. There were a couple of ladlefuls left at the bottom of the saucepan so I used that as a base for tonight’s dinner.
The word gnocco refers to a shape more than a specific ingredient — what one would call a small dumpling in English. Most gnocchi are made from potato starch. However, occasionally you may come across gnocchi di farina gialla or gnocchi made from cornmeal. Best gnocchi is homemade but when you’re a hobbit coming home from a bear bar, store-bought will have to do. 😉
Confidential to Kusala: I haven’t forgotten about your little meme. Don’t worry.
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Sugo di pomodoro — Cooked tomato sauce
1 onion, diced
3 garlic cloves, peeled and thinly sliced
1/4 extra-virgin olive oil
fresh thyme, chopped
1 can crushed tomatoes
salt, to taste
Heat olive oil over medium heat. Add onion, garlic and thyme. Cook until light golden brown, about 7-9 minutes, stirring frequently.
Add tomatoes and juice, then bring to a boil. Lower heat to low and simmer, covered, for about 25-30 minutes or until sauce has thickened slightly to the consistency of hot oatmeal. Check seasoning.
Makes roughly 1 quart and keeps for up to a week in the refrigerator or six months in the freezer.
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Gnocchi with spicy olive and tomato sauce
1 cup sugo di pomodoro
1/2 cup mixed olives, pitted and chopped
red pepper flakes, to taste
1 t. fresh tarragon, chopped
Combine tomato sauce and olives in a saucepan and simmer, covered, for about 10-15 minutes or until heated through. Check seasoning. Cook gnocchi; drain. Sauce gnocchi in the saucepan and sprinkle with the tarragon. Serve immediately.