The Chew: Mario Batali Gnocchi Recipe
In preparation for Mother’s Day, Mario Batali brought a couple students into Mario’s hall of higher education to teach them how to make one of his essential dishes: Gnocchi all’Amatriciana.
The Chew: Gnocchi all’Amatriciana Recipe Ingredients
For The Gnocchi:
- 2 pounds Russett Potatoes
- 1 cup All-Purpose Flour
- 2 Extra Large Eggs
- Pinch Kosher Salt
For the Amatriciana:
- 1/4 cup Extra Virgin Olive Oil
- 4 ounces sliced Guanciale or Pancetta (or good American Bacon; cut into 1/2-inch strips)
- 1 medium Red Onion (halved lengthwise; ends trimmed and cut lengthwise into 1/4-wide slices)
- 1/4 cup Tomato Paste
- 1 1/2-2 teaspoons Hot Red Pepper Flakes
- 3 Jalapenos (sliced)
- 1/2 cup grated Pecorino Romano (plus more for garnish)
- 1/3 cup coarsely chopped fresh Italian Parsley
The Chew: all’Amatriciana Gnocci Recipe Directions
For The Gnocchi
- Place the potatoes in a large pot and just cover with cold water.
- Boil the whole potatoes until they are soft, about 45 minutes.
- While still warm, peel the potatoes and pass them through a ricer into a bowl.
- Make a well in the center of the potatoes and sprinkle with flour.
- Place the eggs and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.
- Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch.
- Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick.
- Cut across the dowel to form pellets about 1 inch long.
- Flick each pellet down the tines of a fork to form the traditional gnocchi shape and to add texture to the gnocchi to help it hold the sauce.
- Repeat with the remaining dough.
For the Amatriciana:
- Combine the oil, guanciale, and onion in another large pot and cook over medium-high heat, stirring frequently.
- Wait until the guanciale is lightly browned and the onion is softened, about 7 minutes – do not allow to blacken!
- Decide how much crunch you want from the onion – more onion for more and less onion for less.
- Slice onion thinly.
- Decide how much spice you want from the jalapenos – more or less jalapeno depending on preference.
- If you really don’t want it spicy, remove the seeds from the jalapenos – they add a lot of the heat.
- Add jalapenos, onions, tomato paste and a pinch of dried chili flakes.
- Cook, stirring, until fragrant, about 1 minute. Remove from the heat.
- Bring 6 quarts of water to a boil and add 2 tablespoon salt.
- Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes.
- Stir the cheese into the sauce, then add a ladelful of the pasta cooking water to loosen the sauce a bit.
- Add the gnocchi and parsley and make sure the sauce is perfectly coating the gnocchi.
- Serve immediately, with additional grated Pecorino on the top.
- Mario likes to add a little extra virgin olive oil off the heat.