Potato gnocchi with tomato basil sauce

3-4 russet potatoes, about 28-30 oz total
1 cup flour (+)
¾ tablespoon salt
1 egg
Extra flour for your prep surface

Place potatoes in microwave and cook until soft. You can bake them or boil them with skin on also. I just wanted to hurry the process. Peel skin and while still hot put them through a potato ricer. Let the potatoes cool down on smooth surface.
Once the potatoes have cooled, gather the potatoes and make a well. Sprinkle the flour and salt on them and crack the egg in the middle. With a fork scramble the egg and incorporate the potatoes. You may have to add more flour. Don’t work it too much or the gnocchi will be too tough. You will eventually get a ball of dough.
Cut the dough into pieces and roll small pieces at a time into a rope about ½ inch diameter. Cut into ½ pieces. Make sure everything is well floured at all times.
I use a gnocchi board, love it! You may also use the back of a fork, pressing each piece down with your thumb and rolling it off. Keep on going until you’ve made all those little gnocchi. Yep it’s going to take a while so have a seat.
Keep them very well floured and spread out on a large cookie sheet, they can stick. Boil the gnocchi in salted water as soon as possible until they float to the top. They cook pretty fast. Give it a taste, you’ll know if it done.
Drain and lightly coat with any sauce you wish.

Tomato basil sauce
2 cans (28 oz each) Italian peeled tomatoes, crushed. Go on, use your hands. Watch it they squirt.
1 can tomato paste
3 tomato paste cans of water
olive oil
1 medium onion, chopped
2 cloves garlic, chopped
¼ cup fresh basil, chopped
¼ cup grated parmigiano reggiano cheese
salt/pepper to taste
sugar to taste

Cook the onions down in the olive oil. Add the garlic, salt and pepper.
Add the remaining ingredients.
Bring the sauce to a boil and then simmer for 45 minutes with the lid on, unless you want sauce all over your stove.

Ok, relax and enjoy that wonderful smell in your house. Play some Italian music while you stir. Dunk some crusty bread in the pot to taste test….it’s a must if you want the full effect.

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5 Responses to Potato gnocchi with tomato basil sauce

  1. Ingrid says:

    I am coming over for dinner, put out an extra palte will ya.
    Were they hard to make? I love gnocchi.

  2. Ingrid says:

    Plate that is, oops

  3. Marcia says:

    Looks delicious! I want some!

  4. Tom says:

    Yum !!!!

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