Ingredients
Gnocchi:
1.25# Idaho russet potato
1 2/3Cup All purpose flour
1Cup finely grated pecorino romano cheese
2 large eggs
1 pinch nutmeg

Puttanesca:
Yield: 6 servings
1/2c olive oil
4 anchovy filets
4 cloves garlic
1c ¼” diced onion
2c canned plum tomatoes with juice
3T capers
1/4c chopped fresh basil
1T dry oregano
1/4t red pepper flake
2T tomato paste
Salt and pepper

Method of Preparation
Gnocchi:
Pre heat oven to 350 degrees. Wash potato leaving the skins on wrap in aluminum foil. Bake until paring knife inserts smoothly and potato is cooked through. Unwrap and set to cool to the touch. In the bowl of a standing mixer measure out flour and cheese. Using a paring knife and your thumb pull skins off potatoes and remove any dark spots.

Place peeled potatoes into a ricer or food mill fitted with a small die and rice over flour and cheese. Make a well in the center of potato, flour and cheese.  Crack eggs into well. Add nutmeg. Mix on medium with dough hook just until dough starts to come together. Turn dough out onto clean work surface and knead until combined.  Do not overmix as it will result in a gummy dough.

Dough should be the consistency of soft clay.  If sticky or wet add flour sparingly.  Remember the more flour in your gnocchi the heaver the finished product will be.  Cover with plastic wrap and rest for 15 minutes.  Divide dough into 4 equal parts and roll out to ½” ropes. Cut ropes into ½” pieces. Roll pieces off a gnocchi board or the tines of a fork to achieve a uniform shape that sauce will adhere to. Bring a pot of salted water to a boil and add finished gnocchi. Boil until all gnocchi float to the top and are cooked through.  Approximately 3 minutes.

Puttanesca:
Heat oil in a heavy bottom sauce pot. Add anchovies and break apart with wooden spoon. Slice garlic and add to oil.  Cook until slightly brown. Add onions, capers and oregano.  Cook until they start to release some of their moisture. Crush plum tomatoes by hand and add to pot.  Bring to a boil.  Add crushed red pepper and reduce to simmer.  Cook on low / medium for about a half hour. Stir in tomato paste and basil.  Cook an additional 10 minutes. Adjust seasoning with salt and pepper.

Method of Preparation
Gnocchi:
Pre heat oven to 350 degrees. Wash potato leaving the skins on wrap in aluminum foil. Bake until paring knife inserts smoothly and potato is cooked through. Unwrap and set to cool to the touch. In the bowl of a standing mixer measure out flour and cheese. Using a paring knife and your thumb pull skins off potatoes and remove any dark spots.

Place peeled potatoes into a ricer or food mill fitted with a small die and rice over flour and cheese. Make a well in the center of potato, flour and cheese.  Crack eggs into well. Add nutmeg. Mix on medium with dough hook just until dough starts to come together. Turn dough out onto clean work surface and knead until combined.  Do not overmix as it will result in a gummy dough.

Dough should be the consistency of soft clay.  If sticky or wet add flour sparingly.  Remember the more flour in your gnocchi the heaver the finished product will be.  Cover with plastic wrap and rest for 15 minutes.  Divide dough into 4 equal parts and roll out to ½” ropes. Cut ropes into ½” pieces. Roll pieces off a gnocchi board or the tines of a fork to achieve a uniform shape that sauce will adhere to. Bring a pot of salted water to a boil and add finished gnocchi. Boil until all gnocchi float to the top and are cooked through.  Approximately 3 minutes.

Puttanesca:
Heat oil in a heavy bottom sauce pot. Add anchovies and break apart with wooden spoon. Slice garlic and add to oil.  Cook until slightly brown. Add onions, capers and oregano.  Cook until they start to release some of their moisture. Crush plum tomatoes by hand and add to pot.  Bring to a boil.  Add crushed red pepper and reduce to simmer.  Cook on low / medium for about a half hour. Stir in tomato paste and basil.  Cook an additional 10 minutes. Adjust seasoning with salt and pepper.