Sundried Tomato Gnocchi

READY IN: 1hr 30mins




  • Pre heat oven to 400 degrees.
  • pierce potatoes bake until tender 45min- 1 hour depending on size.
  • Let stand on conter to cool for 15 min.
  • Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
  • 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 .
  • 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.
  • Do not over work dough.
  • Divide dough into 4 equal pieces , working on a lightly floured surface.
  • Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
  • 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.
  • 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 ,.
  • Return water to a gentle boil between batches.
  • transfer to cookie sheet lined with parchmant paper /wax paper.
  • cook remaining pasta.