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Potato Gnocchi with Uncooked Tomato Sauce

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  Serves 4
For the gnocchi:
1 lb potatoes
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
Melted butter
For the sauce:
8 medium tomatoes, peeled and seeded
4 garlic cloves, finely chopped
3/4 cup loosely packed basil leaves
1/2 cup olive oil
salt and pepper
Potato Gnocchi with Uncooked Tomato Sauce Recipe at
FOR THE GNOCCHI: Steam potatoes until cooked but firm; peel. Spread flour on a board and sprinkle with 1/2 teaspoon of the salt and the nutmeg. When potatoes are cool, mash without adding any butter or milk. Place potato in a mound in the center of the flour and start incorporating the flour with your hands, little by little, until all but 1/2 cup flour is incorporated. Begin to knead the flour and potato mixture, incorporating the last 1/2 cup of flour. Knead for 5 minutes. Divide the mixture into 3 pieces, roll each piece into a roll 1/2 inch in diameter. Cut each roll into 1 inch pieces, pressing each individual gnocchi with the tines of a fork.

FOR THE SAUCE: Chop tomatoes into small pieces, place in a bowl with garlic. Tear basil leaves into small pieces, and add to tomato mixture. Stir in olive oil, mix well. Refrigerate for 2 hours. Season with salt and pepper and toss with gnocchi while gnocchi are still warm.

TO SERVE: Heat a large amount of water with the remaining 1/2 teaspoon of salt in a large saucepan. When boiling, add gnocchi, one by one. Gently stir with a wooden spoon. After gnocchi come to the surface, allow them to cook for 1 minute more. Remove with a slotted spoon to a dish containing warmed, melted butter. When all are cooked, combine with tomato sauce and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 570
Fat. Total: 31g
Fiber: 6g
Carbohydrates, Total: 66g
Sodium: 1191mg
% Cal. from Fat: 49%
Cholesterol: 8mg
Protein: 9g
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