Who's ready to grill? We certainly are, which
is why we hand-picked a selection of our
favorite grilling recipes (including this
grilled pizza) and the good stuff that goes
with it. Just pull up a lawn chair and you're
ready to go!
Sauce:
1 tbsp. extra virgin olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic, minced
1 (29-oz.) can crushed tomatoes
2 tsp. dried basil
1/2 tbsp. sugar
1/2 tsp. sea salt
1/4 tsp. pepper
Gnocchi:
1-1/2 lb. small unpeeled russet potatoes
1-1/4 cups flour, plus extra for kneading
1 tbsp. butter
3/4 tsp. salt
1 egg
Raley's Shredded Reggiano cheese
Directions
Prep time: 30 minutes
Cook time: 65 minutes
To prepare sauce, heat olive oil in a medium saucepan. Add onion and garlic
and cook for 5 minutes. Add remaining sauce ingredients and bring to a boil.
Reduce heat and simmer, covered, for at least 1 hour. Prepare gnocchi while
sauce is simmering. Scrub potatoes and place in a large pot of boiling water.
Boil for 10 to 20 minutes (depending on the size of the potatoes). Drain and
let cool slightly; remove peels and mash well. While potatoes are still warm, stir
in flour, butter, salt and egg until a soft dough forms. Transfer to a lightly
floured board and knead for a minute or two until smooth. Roll dough into 3/4-
inch thick tubes and cut into 1-inch pieces. Gently pull the tines of a fork
across the surface of each gnocchi to make indentations. Drop into boiling
salted water and cook just until gnocchi float to the top. Immediately drain well
and transfer to a serving dish. Shred cheese over gnocchi and toss lightly.
Ladle a small amount of sauce over the top and toss again to coat. Serve
with additional sauce and cheese.
Makes 8 servings.
Freezing tip! Place in a single layer on a floured baking sheet and freeze until
firm. Transfer to resealable plastic bags. Cook frozen; do not thaw before
cooking.
Wine Suggestion
Villa Antinori Toscana -
This impressive and elegant blend of Sangiovese, Cabernet Sauvignon, Merlot
and Syrah meets its match in the equally complex flavors of the gnocchi.
Nutritional Information:
220 calories, 7 g protein, 4.5 g total fat (1.5 g sat., 0 g trans), 38 g carbohydrate,
4 g fiber, 5 g sugar, 35 mg cholesterol, 550 mg sodium, 4 points
Shopping List:
1 tbsp. extra virgin olive oil,1/2 small onion,2 cloves garlic,1 (29-oz.) can crushed
tomatoes,2 tsp. dried basil,1/2 tbsp. sugar,1/2 tsp. sea salt,1/4 tsp. pepper,1-1/2
lb. small unpeeled russet potatoes,1-1/4 cups flour,1 tbsp. butter,3/4 tsp. salt,1
egg,Raley's Shredded Reggiano cheese
