Potato Gnocchi

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Potato Gnocchi
Potato Gnocchi
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. basil dried
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, plus extra for kneading
1 tbsp. butter
3/4 tsp. salt
1 egg
Raley's Reggiano cheese shredded
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
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.

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