· recipe ·
Crispy Gnocchi Bravas with Garlic Aioli
Smoked paprika adds a smoky note without needing a grill. The cool garlic sauce lets each bite of the spicy tomato sauce feel a little different.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 6
Nutrition per serving
- Calories
- about 510
- Protein
- 7 g
- Fat
- 33 g
- Carbs
- 48 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the bravas sauce
Finely dice the onion and slice three garlic cloves. Warm 1 tablespoon15 ml olive oil over medium heat and cook the onion until soft. Add the sliced garlic, tomato paste, paprika, and cayenne for 1 minute, then add the crushed tomatoes. Simmer until thick and finish with the sherry vinegar.
Make the garlic aioli
While the bravas sauce simmers, finely grate the remaining garlic. Finely grate the lemon zest and squeeze 1 tablespoon15 ml juice. Stir the garlic, zest, and juice into the mayonnaise and keep the aioli chilled.
Heat the cooking water
During the last 10 minutes of simmering the tomato sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 3 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until deeply golden, then turn to crisp another side.
Dress with two sauces
Spread the warm bravas sauce on a platter and pile the crisp gnocchi over it. Spoon the cold garlic aioli in distinct streaks rather than blending the sauces together. Serve immediately.
