I love gnocci, so I immediately knew I'd make this dish, even though it had 'fake sauce'. I read that people of Tuscany believe any sauce that isn't a Bolognese is a fake sauce. I think this sauce pairs very well with the gnocci. It's very light, and the tomato compliments the potato. The acidity brings the earthy potato to life, rather than covering it in a thick bechamel sauce as gnocci often is.
As I've said a million times, I love peas and pancetta, so any recipe combining the two, basic as it is, wins me over every time!
This meal was surprisingly light but filling! The gnocci are a bit of work, but very much so worth it.
Gnocci with Fake Sauce
& Peas with Pancetta
2 lbs. yukon gold potatoes
1 egg yolk
1 1/2 c. all purpose flour
2 tbsp. EVOO
1 onion, minced
2 garlic cloves, minced
2 c. crushed tomatoes
Salt and pepper
Steam potatoes over high heat for 30 minutes in their skins. Prepare sauce.
Peel and put through a potato ricer or mash very finely.
When still warm, add 1 c. flour, egg yolk, and salt. Mix and form into a dough ball. If still sticky, add more flour.
Roll into long logs. Cut into 1" pieces.
Bring water to a boil, salt. Drop gnocci in 20 at a time. Drain and immediately drop into sauce.
To make sauce: In a stock pot over medium heat, sautee garlic and onions in EVOO. Add tomatoes and season with salt and pepper. Simmer over low while waiting for the gnocci.
Peas with Pancetta:
1 lb. spring peas
1 onion, sliced
1/4 lb. pancetta, minced
1 tsp. sugar
Salt and pepper
1/2 c. chicken stock
Sautee pancetta and onions until golden over medium-high heat. Drain. Add stock, sugar and peas, season with salt and pepper. Cook off stock, about 5 minutes.