Matzo gnocchi with fresh tomato sauce

6 servings

Ingredients

Quantity Ingredient
=== GNOCCHI ===
3 Eggs; separated
8½ cup Water
Salt
1 pinch Freshly ground black pepper
1 cup Matzo meal; (to 1 1/2 cups)
=== FRESH TOMATO SAUCE ===
¼ cup Olive oil
1 Onion; diced fine
4 Tomatoes; finely diced
1 tablespoon Sugar
6 Basil leaves; minced
Salt and pepper

Directions

GNOCCHI: Beat egg yolks, ½ cup water, ½ teaspoon salt and pepper to taste with fork in small bowl. Set aside. Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.

Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with ½-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately. FRESH TOMATO SAUCE: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.

Yields 4 to 6 servings.

Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from "The 30-Minute Kosher Cook" by Judy Zeidler (William Morrow, 1999) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

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