Homemade Gnocchi

I have been looking at the gnocchi roller for months. It’s a Mucca Rigagnocchi Gnocchi Rolling Machine from Fante’s in South Philly. Fante’s has always been a pilgrimage site for me. I love the place and can get lost in there – and spend lots of dollars even at their really reasonable prices. The place is fun. I finally decided that it was our legal wedding anniversary so I bought it as a gift for Victor. So he could make me dinner. I’m thoughtful like that!

Homemade Gnocchi

Mucca means cow in Italian. How or why this thing is shaped like and named after a cow is beyond me – but it rolls an excellent gnocchi!

Homemade Gnocchi

Of course, you can roll a perfect looking gnocchi – the art is making the dough. Victor is an artist!

The basic is a baked potato that has been riced, flour, an egg, a pinch of salt, and a bit of grated parmesan cheese. He doesn’t have exact measurements because every potato is different. You mix the egg, potato, and a handful of flour together and then add the cheese and slowly add flour until the dough feels right. Vague, I know, but every batch is just a bit different. When you’ve made it a few times, you learn the feel.

I used the last eggplant from the garden for the sauce – 1 eggplant, cubed and fried with onions and garlic, red wine, salt, pepper, hot sauce, diced tomatoes, oregano… and sun-dried tomato sausage I grilled and then sliced into the sauce.

The gnocchi were like little pillows – soft and delicate – the sauce was really rich and flavorful. I made enough sauce for dinner and a big batch to freeze for another day.

Maybe with the Candele Pasta