| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | La, Times | 6 | Servings | |
INGREDIENTS
| === GNOCCHI === | ||
| 3 | Eggs, separated | |
| 8 1/2 | c | Water |
| Salt | ||
| 1 | pn | Freshly ground black pepper |
| 1 | c | Matzo meal, to 1 1/2 cups |
| === FRESH TOMATO SAUCE === | ||
| 1/4 | c | Olive oil |
| 1 | Onion, diced fine | |
| 4 | Tomatoes, finely diced | |
| 1 | T | Sugar |
| 6 | Basil leaves, minced | |
| Salt and pepper |
INSTRUCTIONS
GNOCCHI: Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside. Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes. Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately. FRESH TOMATO SAUCE: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm. Yields 4 to 6 servings. Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from "The 30-Minute Kosher Cook" by Judy Zeidler (William Morrow, 1999) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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