Gnocchi with lard and tomato sauce

• 5 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES  

What do you do when you have some extra Arnad lard in your fridge from New Year's eve?

I would say, you look for some brand new recipe on Cucchiaio website, as we like no waste here!

So, I came up with this very interesting recipe discovery:

a pasta sauce made of lard and tomatoes, by chef Caffarri.

Few ingredients, ten minutes, great taste!

Of course most of the result is going to be attributable to the quality of your raw ingredients, so I would suggest to stick to the top ones you find.

However, I replaced bucatini pasta with gnocchi (or any type you would prefer) simply because I got to spaghetti-like at home. 

Feel free to try and let me know!

Here are ingredients for the 4-serving recipe:

 

1 kg gnocchi
4 Sammarzano tomatoes
100 g Arnad lard
1 shallot
3 cloves garlic
EVO oil

dry rosemary leaves

salt and pepper

1. Boil water in a pot, and, once started to bubble, place the tomatoes in it. Let them boil for a couple of minutes, until their skin starts to peel off. Then, switch off and place them under running cold water
2. Prepare the sauce: chop lard into small pieces. Then, heat a teaspoon of EVO oil in a large pan, and add the lard, together with the cloves of garlic - unpeeled - and rosemary
3. When the lard has melted, add the shallot, chopped very thinly, and let it melt as well
4. Peel the tomatoes and remove the seeds. Then, chop them and add them to the lard. Cook for 10 minutes
5. Meanwhile, boil gnocchi in salted water
6. Drain gnocchi when afloat and pan-fry for a few moments with the sauce. Add some hot water, whether needed
7. Serve hot with freshly ground pepper on top

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.