Gnocchi with Cream-and-Red Wine Sauce (Gnocchi al Sagrantino)

Name: Gnocchi with Cream-and-Red Wine Sauce (Gnocchi al Sagrantino)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. russet potatoes; 2 tsp. kosher salt, plus more; 1 1 ⁄ 4 cups flour, plus more; 2 eggs, lightly beaten; 1 tbsp. olive oil; 1 tbsp. unsalted butter; 2 oz. guanciale or pancetta, minced; 1 small yellow onion, thinly sliced; 1 1 ⁄ 2 cups robust red wine, such as sagrantino; 1 1 ⁄ 4 cups heavy cream; Freshly ground black pepper, to taste; 1 ⁄ 2 cup grated parmesan

Serves
serves 6-8

ANDRE BARANOWSKI

A reduction of sagrantino wine, along with guanciale—cured pork jowl—flavors the sauce for this creamy gnocchi dish, a classic of the Montefalco region of Umbria. This version of the recipe comes from Giorgio Barchiesi, a chef at Antonelli winery. It first appeared in our November 2014 issue with the story Taste of Umbria.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

1 lb. russet potatoes
2 tsp. kosher salt, plus more
1 ¹⁄₄ cups flour, plus more
2 eggs, lightly beaten
1 tbsp. olive oil
1 tbsp. unsalted butter
2 oz. guanciale or pancetta, minced
1 small yellow onion, thinly sliced
1 ¹⁄₂ cups robust red wine, such as sagrantino
1 ¹⁄₄ cups heavy cream
Freshly ground black pepper, to taste
¹⁄₂ cup grated parmesan

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Instructions

Step 1

Make the gnocchi (see “How We Roll”): Boil potatoes in a 6-qt. saucepan of salted water. Reduce heat to medium-low; cook until tender, 25–30 minutes. Drain, peel, and pass potatoes through a potato ricer into a bowl. Stir in 2 tsp. salt, the flour, and eggs until dough forms. Transfer dough to a work surface; knead until smooth, 1–2 minutes. Divide dough into 6 balls. Working with one ball at a time, roll dough into a 20" rope about ¾" thick. Cut crosswise into 1" pieces and transfer to a baking sheet; toss with some flour to prevent sticking. Chill until ready to use.

Step 2

Heat oil and butter in a 12" skillet over medium. Cook guanciale until fat renders, 4–6 minutes. Add onion; cook until golden, 8–10 minutes. Add wine; cook until evaporated, 20–22 minutes. Add cream, salt, and pepper; boil. Let sauce cool slightly, then transfer to a blender and purée until smooth; return sauce to skillet and keep warm.

Step 3

Bring a large pot of salted water to a boil and, working in batches, cook gnocchi until tender, 4–5 minutes. Using a slotted spoon, transfer gnocchi to skillet with sauce. Stir in ⅓ cup parmesan, salt, and pepper. Garnish with remaining parmesan.

Make the gnocchi (see “How We Roll”): Boil potatoes in a 6-qt. saucepan of salted water. Reduce heat to medium-low; cook until tender, 25–30 minutes. Drain, peel, and pass potatoes through a potato ricer into a bowl. Stir in 2 tsp. salt, the flour, and eggs until dough forms. Transfer dough to a work surface; knead until smooth, 1–2 minutes. Divide dough into 6 balls. Working with one ball at a time, roll dough into a 20" rope about ¾" thick. Cut crosswise into 1" pieces and transfer to a baking sheet; toss with some flour to prevent sticking. Chill until ready to use.
Heat oil and butter in a 12" skillet over medium. Cook guanciale until fat renders, 4–6 minutes. Add onion; cook until golden, 8–10 minutes. Add wine; cook until evaporated, 20–22 minutes. Add cream, salt, and pepper; boil. Let sauce cool slightly, then transfer to a blender and purée until smooth; return sauce to skillet and keep warm.
Bring a large pot of salted water to a boil and, working in batches, cook gnocchi until tender, 4–5 minutes. Using a slotted spoon, transfer gnocchi to skillet with sauce. Stir in ⅓ cup parmesan, salt, and pepper. Garnish with remaining parmesan.