Gnocchi Dough

2 lbs of russet potato

(or approximately 1-2 potato per person)

*feel free to substitute or use one variety of potato, I prefer a mix for a nice balance of starches and sugars

2 Eggs (optional)

2-3 cups AP or 00 flour (Substitute rice flour for gluten free)

(you can substitute AP flour - the amount will vary depending on the moisture content of your potatoes)

salt

Gnocchi instructions

1. rinse / scrub potatoes of excess dirt. drain.

2. using a knife or fork, poke holes in the potato.

3. toss generously with salt.

4. place onto a baking sheet and into a preheated (350F) oven for approx. 60 minutes.

5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance.

6. Lower oven to lowest setting and allow potatoes to stay hot until ready to use.

***Stop Here for cook-along***

7. Working while the potatoes are hot, peel, and rice into a large bowl..

8. dump onto a work surface, and cut the potatoes with a bench scraper to cool.

9. once cooler, add the eggs, salt, and mix to combine.

10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.

11. continue to mix until the dough holds together, is less tacky, and becomes smooth.

12. Roll into logs and cut to desired size.

Sasto Family Red Sauce

1ea medium white onion, sliced thick (1/4")

(approx) 1/2-1 cup olive oil

1tsp dried or fresh oregano

1tsp dried or fresh thyme

1-2cup fresh basil or parsley, picked

4 clove garlic

28oz can tomato, crushed

parmesan, grated (for garnish)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. sear sausages on all sides, and set aside.

4. add crushed or milled tomatoes and juices.

5. season with salt, sugar, and dried herbs.

6. return sausages and simmer for 20min-1 hour uncovered.

Roasted Onion Vinaigrette

1ea lemon, + zest

1tsp thyme, fresh or dried

1tsp oregano, fresh or dried

1tsp dijon

1es garlic, peeled

2-4Tb roasted garlic & onions

olive oil | salt

using your knife and on a cutting board, finely chop the garlic and herbs.
add a pinch of salt and continue to chop, and smash until a poaste forms.
combine all ingredients and emulsify with oil.

beverage pairing recommendation

we tend to recommend natural wines! In this case, a chilled, red, sparkling Lambrusco would be excellent with the menu. alternatively a non-alcoholic herbaceous and woody tonic mixer over sparkling water and ice would balance the rich and savory notes of the dish wonderfully.

A few recommendations for Bottles:

A.D. Beckham MMXVII Amphora Pinot Gris - Andrew Beckham has merged his two loves, ceramics and wine. The wine was made in a terra cotta vessel made right in his studio on the vineyard. Bottle unfiltered. Deep red fruit and baking spices. Medium bodied and full flavored.

Le Vigne di eli Etna Rosso Moganazzi - Volta Sciara 2016 - Intense and brilliant ruby red color, full flavored and full bodied. Burgundian, elegant, fresh and complex. The nosee is typical of earth and mineral notes.

Cruse Wine Co Sparkling Valdiguie - The naturally sparkling wine made form Califronia’s historically beloved grape Valdguié, pours into the glass all peachy and pink. It fizzes with the fond aromas ofd of yeasted buttery bread, and warm strawberries. It is playful, warm, and inviting.

Medici Ermete Dolce Quercioli Lambrusco - Racy, fine bubbles create a frothy texture that kicks up fun aromas of black cherry soda and even a little chocolate-dipped orange. It’s semi-dry, with a bit more sugar than other bottles on this list, but still not entirely sweet. Crisp and lip-smacking.

Lini 910 “Labrusca” Emilia Lambrusco - Tiny bubbles and a bitter edge, like orange pith. Soft-textured, it tastes of black cherry, cola, and really ripe blackberries.

Ca' Montanari “Opera 02” Lambrusco di Modena - From a family-owned, organic vineyard, this fresh sparkler dances across the tongue -- bubbles last seemingly for days. Fruity, dry and tannic like a lighter black tea, it’s a fun wine to drink.

Cleto Chiarli Lambrusco del Fondatore - This bottle is produced via the traditional method, that is, second fermentation occurs in the bottle as opposed to the Charmat method’s vats. Jewel-toned with tiny crowd-pleasing bubbles, this lambrusco is damn fine.

Cantina Paltrinieri “Radice” Lambrusco di Sorbara - A pale, dreamy orange hue, like a beachside sunset, this stunner is a far cry from lambruscos of the past. Made in the traditional method with wild yeast, this wine trades darker fruit flavors for zingy acidity and grapefruit notes.

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

food mill or potato ricer

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)

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