Gnocchi Pomodoro

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READY IN: 2hrs 6mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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