Recipe by Leslie Criswell
My children really LOVE this recipe. It's time consuming for sure, but I double it and freeze for the next time. We serve with a side salad and lots of fresh French bread (I think garlic bread overwhelms it).
- 1 (28 ounce) canwhole Italian tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- salt and pepper
- crushed red pepper flakes
- 6 -8 large fresh basil leaves, chopped
- 1⁄2 cup cream
- 6 large baking potatoes, like russets
- 2 egg yolks
- 4 ounces butter, melted
- 1 pinch salt
- 1 pinch white pepper
- fresh grated nutmeg
- 2 cups flour
- grated parmesan cheese, to serve
Directions See How It's Made
- To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice.
- In a saucepan, add olive oil and garlic and sauté for 1 minute.
- Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.
- Add the basil.
- Finish with cream.
- To make the gnocchi: Preheat the oven to 300°F.
- Bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
- Scoop each potato out of its skin into mixing bowl.
- Mash the potatoes to a fine consistency.
- In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
- Add the egg mixture to the potatoes and mix together.
- Add flour to mixture, 1 cup at a time, and mix until smooth.
- Scoop out and make finger-sized rolls on a floured board.
- Cut with knife into bite sized pieces.
- Roll each piece over the back of a fork to make a round form.
- In a pan, freeze until hard enough to handle, and put into portion sized bags.
- Fill a large pot with water and add a pinch of salt and boil.
- Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
- The gnocchi is ready when it floats to the top.
- Drain gnocchi and scoop out into bowl and add sauce.
- Add fresh Parmesan and serve.