Here's a
C@H recipe for you to try.
Potato Gnocchi with Fresh Tomato Sauce
(Cuisine, February 1998, Issue 7, p. )
Makes: 100 Pieces + 5 Cups Total Time: 2 Hours 15 Minutes Rating: Intermediate
For the Potato Gnocchi —
Bake, Peel, and Rice:
2 lbs. russet potatoes
Combine with:
1 1/2 cups all-purpose flour
1/2 t. kosher salt
Knead in:
1/4 cup all-purpose flour
Garnish with:
Parmesan cheese, shredded
For the Fresh Tomato Sauce —
Saute:
1/4 cup extra virgin olive oil
1 cup chopped yellow onion
Add and Saute:
1 T. minced garlic
Add and Cook over Medium Heat:
6 cups Roma tomatoes, roughly chopped
1/4 cup fresh basil chiffonade
1 t. salt
Related Recipes:
Fresh Tomato Sauce
Bake potatoes at 400° for 50 minutes, or until fork-tender. Peel potatoes, then press them through a ricer.
Combine hot potatoes, 1 1/2 cups flour, and salt in a mixing bowl. Stir with wooden spoon until ingredients are well mixed. Turn mixture onto lightly floured surface.
Knead in just enough remaining 1/4 cup flour to make a smooth dough that isn't very sticky. Test dough to make sure it has enough flour. (See tip box, right.) Roll pieces of dough into 3/4"-thick ropes. Cut ropes into 3/4" pieces. Place piece of cut dough on fork. Press with thumb to indent one side and create ridges on other. Roll ends up until they almost touch. Cook gnocchi in batches — don't overcrowd. Use a large pot with salted water just under a boil. Cook until they float — about 2 minutes.
Saute onions for the Fresh Tomato Sauce in olive oil for 5 minutes.
Add garlic and tomatoes. Simmer 30 minutes. Run through food mill.
Add basil and salt. Serve over gnocchi.
Garnish with cheese.
Nutrition Information (Per 10 pieces with 1/4 cup sauce):
192 calories 17% calories from fat 4g total fat 280mg sodium
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© August Home Publishing Company
www.CuisineAtHome.com I haven't tried this yet, maybe someone else here has and will jump in.
PJ