Dinner at the Ranch

Potato gnocchi with basil-infused marinara sauce and balsamic reduction

Working with a gnoc­chi recipe from Mark Reinfeld, Got very good results. Gnocchi is fun to make: puff up and float..

Decided to give it a sauce using an idea I’d been want­i­ng to try for a while: a sim­ple, fresh-tast­ing mari­nara based on onions and gar­lic slow­ly sim­mered over low heat in extra vir­gin olive oil. After every­thing has soft­ened and caramelized a lit­tle, turn off the heat and drop in a fat hand­ful of fresh basil chif­fon­ade. That steeps in the hot oil for a while.

At the end, the toma­toes are added and a lit­tle heat is applied to get the sauce hot, but with no fur­ther cook­ing. The sweet­ness is then bal­anced with a splash of par­tial­ly-reduced bal­sam­ic vine­gar.

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