- Special Savings
- For the gnocchi:
- 1 pound 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
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.
nutrition information per serving
570 calories; 31g total fat; 8mg cholesterol; 1191mg sodium; 66g carbohydrates; 6g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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