Click
here to refer a friend to our site! |
Ingredients
- 2 lb old floury potatoes, scrubbed
- 7 oz plain flour
- salt
- 2 oz grated parmesan cheese
Tomato Basil Sauce
- 3 tbsp olive oil
- 1-1½ lb tomatoes, peeled and roughly chopped
- 10 fresh basil leaves or ½ tspn dried basil
- salt
- freshly ground black pepper
- Simmer potatoes in a large saucepan in just enough water to cover
until just tender, taking care not to let skins break. Drain and peel
when cool enough to handle. Mash, then rub through a sieve into a large
bowl.
- Gradually beat flour into warm potatoes until mixture stiffens. Turn
potato mixture onto a well-floured board and knead, adding enough of
the remaining flour to make a soft, elastic dough. Using floured hands,
roll handfuls of dough into sausage shapes and cut into ¾"
pieces.
- To shape gnocchi, hold a large, slim-pronged fork with the round edges
(a wooden fork is best) in your left hand with the prongs down. Gently
press each dough piece against the prongs with your thumb, letting the
gnocchi roll off onto a clean towel.
- Drop gnocchi, 20 at a time, into a large saucepan of boiling salted
water. Cook until they float to the surface, then cook for another 10
seconds. Using a slotted spoon, drain, place in a heated serving dish
and keep warm.
- To make sauce, heat oil in a saucepan over moderate heat, add tomatoes
and simmer, stirring occasionally, for 10-15 minutes or until the sauce
thickens. Add basil and salt and black pepper to taste and spoon over
gnocchi. Add parmesan cheese, toss and serve
|
