Sundried Tomato Gnocchi

Kimberley Quinlan's Note:

I got this receipe from a friend and tried it and loved it. I had Gnocchi in the past but baking the potatoes and Sundried tomatoes makes this one stand out from any I have tried in the past. It is a must try for anyone can make this you can add your fav Italian seasoning a pinch or 2 if desired

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 2 lbs medium russet potatoes
• 3/4 teaspoon salt
• 1 large egg
• 1/3 cup sun-dried tomato
• 1 1/4 cups flour

Directions:

1. Pre heat oven to 400 degrees.
2. pierce potatoes bake until tender 45min- 1 hour depending on size.
3. Let stand on conter to cool for 15 min.
4. Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
5. While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
6. Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
7. Do not over work dough.
8. Divide dough into 4 equal pieces , working on a lightly floured surface.
9. Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
10. Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
11. Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
12. Return water to a gentle boil between batches.
13. transfer to cookie sheet lined with parchmant paper /wax paper.
14. cook remaining pasta.