Boil the potatoes unpeeled. When cooked, peel and strain.
Mix the strained potatoes with the egg. Sift in the cake flour and strong bread flour and knead. When the dough comes together, shape into a long sausage shape that's 2 cm in diameter. Slice into 2 cm rounds from the end.
Roll the cut pieces into a ball, and press into the back of a fork to make grooved patterns. Cook in salted boiling water.
Sauté the minced garlic and the red chili pepper in olive oil. When fragrant, add the minced onion and continue to sauté.
Add the canned tomatoes, red wine, soup stock cube, and basil. Bring it to a simmer, and add the heavy cream.
Scoop out the gnocchi when they float up to the surface, and mix with the sauce. Serve with lots of parmesan cheese, and enjoy!
Story Behind this Recipe
I couldn't forget the gnocchi that I ate at a restaurant called VINI DA PINTO in Venice. So, I tried recreating the dish upon my husband's request. It wasn't too difficult, and I'm happy with the result. It's so chewy and plump.
You can make it amazingly with only the cake flour. Please adjust the amount of the dry ingredients when using potatoes with high water content, like spring potatoes.