INGREDIENTS

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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