Puff Pastry Live April 2021
Channel: Swish and Flick: A Harry Potter Podcast
Date: 2021-07-24

Join us for Puff Pastry LIVE! 

Here's the recipe we're making:

Puff Pastry April 2021

This recipe is two parts…. So get ready!

We are going to be making….. Gnocchi with Pomodoro Sauce! Shoutout to Foodiecrush for the recipe.

Step 1: Gnocchi

Ingredients
* 1/4 tsp salt
* 1 egg yolk
* 1lb potato
* 1/4 cup 00 flour

Instructions
1. Pierce potatoes with fork and roast in oven at 425º for 40 minutes
2. Scoop the insides out and then put through potato ricer
3. Let potatoes cool
4. Whisk egg yolk and then drizzle evenly over riced potato
5. Using a bench scraper, chop the mixture
6. Sift the flour over the potato mixture
7. Sprinkle the salt across the top
8. Using the bench scraper, fold the mixture over itself and bring together. Fully coat the potato and egg in flour but DO NOT OVERWORK your dough.
9. Once the mixture forms a smooth ball, roll it into a log and cut a piece off and roll it into an 8 inch rope about 1 inch diameter.
10. Using the bench scraper cut into 1in pieces
11. Then roll in flour
12. Take your pasta board and press it down lightly onto the board and then roll slightly, flicking it off. 
13. Repeat with all the dough until you’re done!
14. To cook: boil salted water and cook until they float. About 3 minutes (you can do this step when it says in step 2.

Step 2: Sauce

Ingredients
* 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoons
* 4 stems fresh Italian flat leaf parsley
* 4 stems fresh oregano
* 2 stems fresh rosemary
* 2 stems fresh basil plus 2 more stems for garnish
* 1/2 yellow onion diced
* 3 cloves garlic pressed or minced
* 1 28 ounce can San Marzano tomatoes
* Kosher salt and freshly ground black pepper
* Pinch of red pepper flakes
* 1/4 cup heavy cream optional
* 16- ounce of your homemade potato gnocchi 
* 8 ounces cherry size mozzarella balls cut in half
* 1/2 cup freshly grated Parmesan cheese

Instructions
1. Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. 
2. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. 
3. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
4. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. 
5. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. 
6. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

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