| 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 |
tb |
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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