| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Appetizers, Dumplings | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Boiling potatoes; cooked skin-on, cooled and peeled |
| 1 | Egg yolk | |
| 1/3 | c | Flour; plus extra if needed |
| 1/2 | c | Chopped onion |
| 2 | tb | Chopped garlic |
| 2 | tb | Olive oil |
| 3 | c | Seeded; diced fresh or canned tomatoes and their juice |
| 2 | tb | Chopped basil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Butter |
| Freshly-grated Parmesan cheese; for garnish |
INSTRUCTIONS
Make gnocchi: Cut potatoes into chunks and pass through a food mill or potato ricer onto a lightly-floured surface. Make a well in center of potatoes and add yolk to well. Sprinkle one-third of the flour over potatoes and combine potatoes, yolk and flour, mixing with your hands. Add another third of flour, kneading, then remaining flour, until a smooth, slightly sticky dough is formed. Divide dough in 4 pieces and roll each into a 15-inch-long rope, about 3/4-inch in diameter. Using a floured knife, cut each rope into 30 pieces. Dip tines of a dinner fork in flour and gently roll dough several times back and forth to form decorative ridges on one side. Make tomato sauce: In a saucepan sweat onion and garlic in oil over medium heat until onions are golden and tender, 10 minutes. Add tomatoes and juice; bring to a boil and cook 3 minutes. Add basil and season with salt and pepper to taste. Bring a large pot of salted water to a boil and drop in gnocchi. Cook until they rise to surface, about 2 minutes, and continue cooking 30 seconds more. Drain in a colander. In a large skillet, melt butter, add gnocchi, pour tomato sauce over, and toss to combine. Sprinkle with Parmesan and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net> on Apr 01, 1998
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