Potato Gnocchi With Quick Tomato Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Boiling potatoes - cooked skin-on, cooled and peeled
1		Egg yolk
1/3 cup	20g / 0.7oz	Flour - plus extra, if needed
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Olive oil
3 cups	187g / 6.6oz	Seeded, diced fresh or canned tomatoes
		And their juice
2 tablespoons	30ml	Chopped basil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
		Freshly-grated Parmesan cheese - for garnish

Recipe Instructions

Make gnocchi: Cut potatoes into chunks and pass through a food mill or potato ricer onto a lightly-floured surface. Make a well in center of potatoes and add yolk to well. Sprinkle one-third of the flour over potatoes and combine potatoes, yolk and flour, mixing with your hands. Add another third of flour, kneading, then remaining flour, until a smooth, slightly sticky dough is formed. Divide dough in 4 pieces and roll each into a 15-inch-long rope, about 3/4-inch in diameter. Using a floured knife, cut each rope into 30 pieces. Dip tines of a dinner fork in flour and gently roll dough several times back and forth to form decorative ridges on one side.

Make tomato sauce: In a saucepan sweat onion and garlic in oil over medium heat until onions are golden and tender, 10 minutes. Add tomatoes and juice; bring to a boil and cook 3 minutes. Add basil and season with salt and pepper to taste.

Bring a large pot of salted water to a boil and drop in gnocchi. Cook until they rise to surface, about 2 minutes, and continue cooking 30 seconds more. Drain in a colander. In a large skillet, melt butter, add gnocchi, pour tomato sauce over, and toss to combine. Sprinkle with Parmesan and serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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