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Lou Bruno's Restaurant Fourth-Generation Gnocchi

Red sauce (see recipe)
2 lb. potato cubes (about 2 1/2 pounds peeled potatoes)
3 t. salt (divided)
4 1/2 C. flour (reserve 1/2 cup to use on work surface)
2 T. olive oil
Pecorino Romano cheese for garnish
Freshly chopped basil for garnish

Prepare red sauce; set aside.

Drop potatoes into 4 quarts boiling water to which 1 teaspoon salt has been added. Cook 40 minutes or until tender. Drain potatoes, then place in bowl and mash.

Mix potatoes with 1 teaspoon salt and 4 cups flour. Knead mixture well on a board covered with reserved 1/2 cup flour. Continue to knead until mixture no longer sticks to fingers.

Roll dough to 3/4- to 1-inch thickness. Cut dough into 1-inch wide strips. Roll strips lengthwise into pieces about the width of a thick cigar. Cut each cigar-shaped piece of dough into 1-inch lengths. Pieces should look like 1-inch cylinders.

To make gnocchi: Using index and middle fingers, gently press on one end of each piece of dough. Slowly drag the piece down a flour-coated board, rolling it while gently pressing it. This will result in a curl in the center.

Bring another 4 quarts of water to a boil. Add remaining teaspoon salt and oil. Plunge gnocchi into boiling water. Cook until gnocchi rise to surface, about 5 minutes. Immediately remove from pot with slotted spoon; divide among six bowls. Add red sauce; mix gently.

Garnish with cheese and basil.

Makes 6 servings.

Red sauce:
4 T. olive oil to sear meat
1/2 lb. pork chops, whole or cut
1 lb. chuck roast, whole or cut
salt and pepper to coat meat
4 cloves garlic, minced
2 T. chopped fresh rosemary
1 can (28 oz.) tomato puree
1/2 C. red wine
1/2 C. freshly grated Pecorino Romano cheese

Place oil in large, heavy pot. Add meats; coat lightly with salt and pepper, garlic and rosemary. Sear meat on both sides over medium-high heat.

Reduce heat to medium and cook 20 minutes. Add puree and wine. Cover, reduce heat and bring to simmer. Cook another 20 minutes. Add cheese, cover and cook another 10 minutes.

Remove meat from sauce and set aside. Serve meat on side with gnocchi, or with any other dish.

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