- Prep Time:
- Cook Time:
1 Hr 30 Mins
- Total Prep + Cook Time:
1 Hr 35 Mins
Makes: 4 servings
I was a little scared to make my own gnocchi but I had a friend who was trained in Europe come over and teach me. It turned out light, fluffy, and delicious!
Extra Vigin Olive Oil
1 - in a sauce pan place olive oil with garlic clove and let saute for a few seconds
2 - place the tomatoes with 2 tablespoons of sugar and chopped basil in, cook until sauce gets thicker over low heat
3 - Adjust with salt, pepper, and olive oil and let simmer
On to your Gnocchi!
1 - Cook potatoes in microwave on baked potato setting - do not use your oven. You want to use the microwave to get as much moisture out of the potatoes as possible.
2 - Peel and mash while still warm
3 - Incorporate the egg yolks first, then flour and parmesan cheese. Adjust with salt and pepper (I like lots of pepper)
4 - Kneed the mixture until it has a dough-like consistency
5 - Gently roll long tube of this dough and cut 1/2 inch size gnocchi
6 - Boil in a salty water until they float to the top (should be less than 5 minutes)
7 - Strain and mix in with your tomato sauce
Add parmesan cheese and basil on top!
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