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    You are in: Home / Recipes / Romeri's Gnocchi & Sauce Recipe
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    Romeri's Gnocchi & Sauce

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    Cheryl Thebeau-Blevins's Note:

    Living in St. Louis, I am blessed to have our "Hill" area - which is predominantly Italian folks. They share their heritage, and their cooking, with the rest of St. Louis. The following recipe appeared in the St. Louis Cathedral Cookbook (which I love.)

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    Units: US | Metric




    1. 1
      mix all gnocchi ingredients in a food processor. Mix until a dough ball is formed.
    2. 2
      Place on a floury cutting board and knead into a firm consistency.
    3. 3
      Cut a small hunk off and hand roll out to a long thin strip.
    4. 4
      Cut the strip into small bite size pieces and place on a tray covered with waxed paper and flour.
    5. 5
      When the tray is full you can add another layer of waxed paper and flour and continue. (No more than 3 layers are recommended).
    6. 6
      They can then be frozen right on the trays covered with foil or cooked right away.
    7. 7
      Fresh or Frozen, place them in boiling salted water like any pasta. Cook until tender (by taste) - do not overcook.
    8. 8
      To make the sauce, cook chopped garlic in olive oil.
    9. 9
      Add tomatoes and basil. Cook until tomatoes are thick and sauce like. This needs to simmer only 30-45 minutes at the most.
    10. 10
      Rinse pasta, cover with sauce and Parmesan cheese and enjoy.

    Ratings & Reviews:

    • on May 10, 2001


      i only made the sauce for this recipe but it was quite tasty! Very simple and easy to make

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    • on November 30, 2007


      DH & I lived in STL for 5 years before moving to FL and the Hill was where we most often ended up when we were out on a Saturday night looking for a place to eat! I will admit, I bought fresh gnocchi from the market so I didn't use that portion of the recipe but the sauce is amazing! I now use this on pasta for my lunches quite regularly. So fresh tasting and simple. I must admit, though, the combo with the gnocchi (my favorite) is still the best. DH says I can make this ANYTIME! Thanks so much, Cheryl, for sharing!

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    • on February 21, 2006


      This was my first attempt at making gnocchi. I was actually surprised at how easy it was, although rolling and cutting all those little pieces did take a bit of time. After reading other recipes for gnocchi, I realize I should have shaped the pieces, mine were a bit thick, and as a result there were a few peices that still tasted "doughy". My husband said he liked it, and took the leftovers for lunch today, so it couldn't have been too bad. :)Thanks!

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    Nutritional Facts for Romeri's Gnocchi & Sauce

    Serving Size: 1 (1752 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2457.0
    Calories from Fat 1121
    Total Fat 124.6 g
    Saturated Fat 49.0 g
    Cholesterol 452.3 mg
    Sodium 2845.1 mg
    Total Carbohydrate 243.5 g
    Dietary Fiber 17.9 g
    Sugars 26.4 g
    Protein 93.7 g

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