This year’s tomato harvest at Creekview Farm was never ending! From San Marzano’s to beautiful Herilooms, we had enough harvest for two large batches of tomato sauce, two large batches of bloody mary mix, endless caprese salads and beyond. To help me warm up on these cooler nights, I decided to pair our homemade tomato sauce with a simple gnocchi recipe topped with shaved Pecorino and fresh herbs.
- Tomatoes (I used San Marzano tomatoes from Creekview Farm)
- Fresh oregano
- Fresh basil
- Bay leaves
- Garlic, chopped
- Carrots, chopped
- Onions, chopped
- Celery, chopped
- Salt and pepper, to taste
I started off by pureeing the tomatoes using our super old-fashioned tomato food strainer (I remember my Mom using this all the time as a kid). The strainer helps separate out the skins and seeds, while keeping the yummy pulp and juices. And what I love most about making tomato sauce is the fact that you really can make it your own and add in whatever herbs, vegetables and seasonings you want. For this sauce, I kept it very simple by adding in a few chopped vegetables and herbs and letting it simmer all day on low until it reached the perfect consistency.
Add chopped vegetables and garlic to a large heavy pot over medium heat, add olive oil and cook for about 5 minutes (be careful not to burn the garlic). Add tomatoes, chopped herbs of your choice, 1-2 bay leaves and sea salt and simmer on low heat until tomato sauce has darkened and you’ve reached your preferred consistency. I simmered mine for about 8 hours on low – make sure you are constantly tasting the sauce through out the day, adding in more herbs if you desire. Season sauce with more salt and freshly ground pepper.
Store in an airtight container for a week in the refrigerator or 3 months in the freezer. TIP: when freezing, make sure you freeze in 2-4 serving portions.
- 4 russet potatoes
- 2 cups flour, plus extra for dusting
- 1 egg
- Pecorino or Parmigiano-Reggiano
- Fresh basil
Begin by boiling the potatoes (skins on) until soft and tender. While they are still warm, peel them and pass them through a potato ricer (if you don’t have a ricer, you can use a hand masher or fork – just be sure to not overwork the potatoes). Gather the potatoes into a mound and form a well in the center. Add the egg and salt and begin to mix together with a fork, gradually adding in the flour. Once mixed, begin to knead the dough gently until dough is slightly dry to the touch.
Form dough into log and slice off 1-inch pieces. Take one of the pieces and roll into a rope about 3/4 inch in diameter. With a sharp knife cut the rope crosswise every 3/4 inch. Continue the same process with the rest of the dough.
Bring a large pot of water to a boil. Once ready, drop in the dumplings for about 2 minutes (they will begin to float). Remove them with a slotted spoon and transfer them to an ice bath to stop the cooking. Remove them quickly from the bath and drain on a paper towel.
When ready to serve, heat your sauce and toss gently with the gnocchi. Garnish with freshly shaved Pecorino or Parmigiano-Reggiano and basil. Enjoy with Sangiovese or Merlot.