THE UNRAVELING OF JULIA: Lisa Scottoline’s Mother Mary’s Gnocchi

 “Aroma of tomatoes, onion, and garlic, putting fresh basil on top of a delicious-looking platter of gnocchi covered with tomato sauce.”
– The Unraveling of Julia, Chapter 23

I loved writing The Unraveling of Julia,which is set in Tuscany, and taking you on a culinary journey! Many delicious regional dishes ppear in the novel, which you can make for yourself or your book club!

I start with the most personal to me, my mother’s homemade gnocchi recipe! She taught me that to love someone is to feed them, so I grew up with lots of homemade pasta and gravy, which is what we call tomato sauce in South Philly!

Buon Appetito, and happy reading!

Lisa Scottline

More book club meny ideas from Lisa Scottoline for The Unraveling of Julia

 

Servings

3-4 servings

Prep Time

15 mins

Cook Time

1 mins

Print Recipe

THE UNRAVELING OF JULIA: Lisa Scottoline’s Mother Mary’s Gnocchi

  • 3 cups sifted all purpose flour
  • Salt, to taste
  • 2 eggs
  • 1 pound Italian ricotta (not skim)
  1. Put flour and salt on work board (or kitchen table), make a hole in the middle. Put eggs and ricotta into the hole. Knead the mixture until smooth.. Cover with a pot (or a clean cloth) for about 1/2 hour.
  2. Cut dough in half. Knead on the floured board. Cut off strips (enough to roll each into a foot-long piece), then cut each long strip into one-inch chunks. Roll each chunk on the floured board by pressing down on each chunk under your index and middle finger. Fill a large pot with water and 4 tablespoons of salt. Cover pot and bring water to a boil. Once water is boiling, drop all the gnocchi into the pot. Stir slowlt. Cover pot until water boils again, then lower the flame. Stir occasionally to prevent gnocchi from sticking to the bottom of the pot.
  3. Cover for 15 minutes. Pour into a colander to drain. Do not run cold water over the gnocchi.
  4. 3. Mix gnocchi in the tomato sauce and serve.

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