Who wants to learn how to make gnocchi from one of Napa Valley’s most prominent Italian style chefs, Nash Cognetti? Chef Nash of Tra Vigne Pizzeria is hosting a live virtual cooking class on Friday, April 24 at 6pm on their Facebook page. During the class, Chef Nash will demonstrate how to make gnocchi with an arrabiata sauce, while Frank Family’s Leslie Frank joins in to talk about great wine pairings, such as our RHF Cabernet Sauvignon and Napa Valley Cabernet Sauvignon.
For Napa Valley locals, gnocchi making kits are available for purchase through grubhub and include all the ingredients you will need to follow along and cook from home. For those interested in joining us from outside the area, we’ve included the ingredients and recipe below so you can participate as well!
Ricotta Gnocchi with Arrabiata Sauce Recipe
Ingredients for the Gnocchi:
12 oz ricotta, drained 8 oz
Salt, to taste
2 oz semolina flour
All-purpose flour, separated into two 4 oz portions
For the Sauce:
4 oz extra virgin olive oil
3 large cloves garlic, thinly sliced
1/4 cup diced yellow onion
3 tbl dried oregano
2 tbl crushed red peppers
2 tbl chopped fresh basil
32 oz good quality canned tomatoes
Salt, to taste
To make the Sauce:
1.) In a medium saucepan heat the olive oil over low flame.
2.) Thinly slice the garlic cloves.
3.) Add the onion to the oil and season lightly with salt. Sauté the onion for 1-2 minutes until translucent but not brown. Add the garlic and cook 1 minute longer.
4.) Add the oregano, chile flakes, and basil and reduce the heat to very low. Cook, stirring often, for 8-10 minutes or until the garlic becomes slightly toasted but not deep brown.
5.) Meanwhile, crush the canned tomatoes by hand in a bowl. Add the tomatoes to the pan and bring to a gentle simmer. Season with salt and reduce the heat to low.
6.) Cook the sauce 15-20 minutes.
To make the Gnocchi:
7.) In a medium sized mixing bowl add the ricotta, egg, 4 oz AP flour, and a pinch of kosher salt. Mix all ingredients together with a wooden spoon.
8.) Gently knead the mix together to form a dough ball. Sprinkle some of the additional AP flour onto your work surface.
9.) Turn the dough out onto the floured work surface. Cut the dough into three equal pieces. Working with one piece at a time, roll the dough out into a long rope about 3/4 inch thick.
10.) Cut the rope into 1/2-inch-long dumplings.
11.) Using your thumb, gently roll each dumpling across a gnocchi board or the back of a fork.
12.) Dust a baking tray with the semolina flour and gently transfer the gnocchi to the tray. Repeat the process with the other two dough pieces.
13.) Cook the gnocchi in salted boiling water for about two minutes or until they all float to the surface. Drain and toss with the arrabbiata sauce and top with Parmesan.