Nonna Stefanina’s Gnocchi all’Acqua Calda - Hot Water Gnocchi

Nonna Stefanina’s Gnocchi all’Acqua Calda - Hot Water Gnocchi.

For 4 Person(s)

Place 2 cups of the flour on a clean work surface and make a well in the center. Add in a little of the water and mix with a fork until absorbed by the flour.
Add in the oil, mixing it into the flour with the fork until absorbed.
Add in the remaining flour and continue to mix it into the flour and oil.
Begin kneading with your hands as you start to incorporate the remaining 3/4 Cup of flour.
Knead until the dough is smooth and supple and no longer sticks to your hands.
Take a chunk of dough and roll it into a rope about 1/2 inch thick. With a knife cut pieces 1 inch long.
Using your index and middle finger, press on each gnocchi and gently drag it towards you, creating an indentation.

Place the gnocchi on a baking sheet in a single layer. Place the tray in the freezer. Once the gnocchi are frozen they can be transferred to plastic bags and frozen for 2-3 months. Do not thaw the gnocchi before cooking. Just drop them frozen into salted boiling water.
To cook the gnocchi bring a large pot of generously salted water to a boil. Drop the gnocchi in and cook just until the gnocchi bob to the surface, about 3-4 minutes.

Put a medium saucepan over a medium flame and heat the oil. Add the onion and sauté until translucent, about 5-7 minutes. Add the tomatoes to the pan. Fill the can or. Jar a 1/4 of the way with water. Rinse out the tomato residue and add it to the pan as well. bring to a boil.
Add the salt, pepper, oregano and garlic powder. Lower the heat to a simmer and cook uncovered until the sauce has slightly thickened for 35-45 minutes. Taste for seasoning and season with salt as desired.
Cook the Gnocchi until al dente. Drain and toss in the sauce for 1-2 minutes before serving with a generous sprinkle of grated cheese.