GNOCCHI ALLA NAPOLETANA

Ingredients	Quantity
Idaho potatoes	5 lbs.
Fresh Rosemary, sage, thyme, chopped	1/2 oz.
Italian ground sausage	2 lbs.
Grated Parmesan cheese	4 oz.
Egg yolks	3 each
Carmelina Brands® Italian Passata Di Pomodori	(1) 3kg can
Unbleached all-purpose flour	1 1/2 lbs.
Onions, finely chopped	5 oz.
Chopped garlic	1 oz.
Ground nutmeg	1 tsp.
Kosher salt	2 tsp.
Ground black pepper	1/2 tsp.
Fresh basil	1 oz.
White wine, for deglazing	1 oz.
Extra virgin olive oil	2 oz.

Method & Formula

For the Sauce: Coat the bottom of a sauce pan with oil and heat it up. Add the onion and cook until translucent. Add the ground sausage, garlic, and cook on medium heat for about 5 minutes. Deglaze with white wine and and reduce for a minute. Add chopped herbs and tomato sauce. Bring to a boil and simmer for about 30 minutes. Add salt and pepper and check the taste. Finish the sauce with Parmesan cheese and fresh basil. Turn off and put to the side. For the gnocchi dough: Boil the potatoes with skin on in lightly salted water until fully cooked, or about 30 minutes. Peel the potatoes and press them in a potato presser, available at any gourmet store. Mix all the potatoes while they are still hot with the flour to form a dough, add the yolks, Parmesan cheese, nutmeg, salt and pepper. Knead the dough for a minute and cut it into several parts. Roll each part of dough with hands to form long noodles, about 1 inch in diameter. Cut the gnocchi about 1/2 inch each piece. Dust with flour to prevent sticking and set to the side. Drop the gnocchi into boiling water, lightly salted, two handfulls at a time. Stir the bottom and wait until the gnocchi come to the surface, remove gnocchi with a slotted spoon, and put them in a serving dish with a little olive oil. Repeat until all gnocchi are all cooked. Toss the gnocchi dumplings with the sauce, dust with Parmesan cheese and fresh basil and serve. Enjoy!

Yield	Acceptable Pairings
6 lbs. gnocchi and 2 1/2 qt. sauce	Rosso di Montalcino