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A recipe for making potato gnocchi, Italian recipies

Potato Gnocchi with Tomato Basil Sauce



Ingredients

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Gnocchi should curl into crescent-shaped, ribbed shells as they roll off the fork. This shaping is essential to thin out the center of the gnocchi so they cook evenly, and the grooves serve to trap the sauce.

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