Gnocchi Alla Romana

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4 Servings
pasta italian
Cheesy Lunch Main Dish Dinner pasta italian

2 cups k
3/4 cup olina
1 TBS ter
3/4 mesan shredded, divided
1
1 tsp her salt OR to taste
1/4 cup ss cheese grated
1 extra ter to dot the gnocchi

In a medium saucepan, add milk,salt and butter. Bring to simmer.Little bubbles should form on the side of the pan. Add semolina flour slowly, using a whisk until it is all used up.You will need to switch to a wooden spoon, as it will quickly thicken. Cook for an additional minute or so or until thick. Add half of Parmesan and egg. Stir to combine. Place hot mixture on a plastic wrap lined cookie sheet or pan. Spread the mixture to about 1/2 inch thick.Cover with a plastic wrap let cool and refrigerate till cooled. I just leave it in the fridge until I clean my work space and then take them out and cut them. Using a 1 1/2 in round cutter, cut out gnocchi circles.With the remining scraps, you can knead them a bit roll to 1/2 inch thickness. Cut out circles and continue the process till all dough is used up. At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings, 4-5 circles in a line. Dot with about 1 TBS butter sprinkle with remaining Parmesan. Sprinkle Swiss cheese also, if you like. Bake at 425 for 15-20 minutes or until golden brown.


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Penne Alla Vodka

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4 Servings
Pasta
Italian-American
crushed red pepper Italian-American Pasta Main Dish Sauces Side Dish parmesan basil penne heavy cream alcohol vodka Salt garlic tomato paste Shallots onion olive oil tomatoes Simmer Boil Easy Quick Saute

1 can (28 oz) whole peeled Italian m tomatoes (I use San Marzano)
2 tablespoons ve oil
1 small onion, ced
2 medium llots, minced
1/2 teaspoon crushed pepper, or to taste (more or less)
1 tablespoon ato paste (I use Hunt's or Muir Glen)
2 medium cloves lic, minced or pressed through garlic press
Sea t
1/3 cup ka (use a good quality vodka)
1/2 cup heavy am, at room temperature
1 pound penne ta
8 to 10 fresh il leaves, torn and shredded (about 2 tablespoons)
Freshly grated migiano-Reggiano cheese, for serving

Bring 4 quarts water to rapid boil in a large Dutch oven or pot over high heat. Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth. Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside. Measure out vodka; set aside. Heat oil in large heavy-bottomed saucepan over medium heat. Add onions, shallots, pepper flakes and tomato paste. Saute, stirring frequently, until onions and shallots just begin to turn light golden, about 3 minutes. Add garlic and stirring continuously, saute until fragrant, about 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka*. Return pan to heat and bring to a brisk simmer over medium-high heat. Cook, stirring frequently, until strong alcohol flavor cooks off and sauce thickens, about 8 to 10 minutes. Stir in cream and cook until hot, about 2 minutes. While sauce is cooking (right after adding vodka to sauce): Add 1 tablespoon salt to boiling water and drop pasta. Cook, stirring frequently, until molto al dente (about 1 minute shy of al dente - which is tender, but firm to the bite). Drain pasta well, reserving 1/4 cup cooking water. Return pasta back to Dutch oven, add sauce, and toss over medium heat until pasta absorbs some of the sauce, about 1 to 2 minutes. Add reserved cooking water, as needed, if sauce is too thick. Stir in basil and adjust seasoning with salt. Serve immediately, passing Parmigiano-Reggiano separately. * Note: Drop the pasta into the boiling water just after adding the vodka to the sauce so that the sauce and pasta finish cooking at the same time.


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