Gnocci with Tomato Sauce.  Gnocci are little potato dumplings usually served as a first course in Italy.  This is recipe is served with Basic Tomato Sauce but you can serve them with Pesto or  Ragù di carne a Bolognaise Sauce.

IngredientsGnocci with Tomato Sauce

800 g (1 ¾ lb) floury potatoes
200 g (7 oz) White flour
1 Egg (medium size)
Salt for the boiling water

A few basil leaves and Parmesan cheese shavings to garnish


Make Basic Tomato Sauce

Boil the potatoes with skins on in salted water for 20 to 25 minuted until tender

Drain the potatoes and dry with a clean cloth or kitchen paper

Peel the potatoes

Mash the potatoes

Flour a board and tip the potatoes onto it add half the flour and mix with your hand

In a small bowl beat the egg and add a little to the mixture with the rest of the flour

Knead the mixture for about 10 minutes adding more egg if it is too dry

The final dough should be smooth and elastic

Cut the dough in four pieces and roll these into sausage shapes about as thick as your thumb

Cut each of these sausages into pieces about 1 inch long (2 ½ cm) then roll these into balls

With a fork make grooves on the surface of the balls

Place the gnocci n a large pan of boiling water in batches giving them plenty of space .

When they are ready they will rise to the surface this will take a couple of minutes

Leave them to float for a further 30 seconds

Take them out of the pan and place them into the hot Tomato Sauce

Serve garnished with fresh basil leaves and parmesan shavings









Serve hot with Basic Tomato Sauce









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{November 4, 2011} {Tags: , , , , }