Potato gnocchi with quick tomato sauce

4 servings

Ingredients

Quantity Ingredient
½ pounds boiling potatoes; cooked skin-on,
1 ; cooled and peeled
1.00 egg yolk
⅓ cup flour; plus extra,
1 ; if needed
½ cup chopped onion
2.00 tablespoon chopped garlic
2.00 tablespoon olive oil
3.00 cup seeded; diced fresh or canned tom
1 and their juice
2.00 tablespoon chopped basil
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon butter
1 freshly-grated parmesan cheese; for garnish

Directions

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 ¾-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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-17-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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