Recipe - Potato Gnocchi With Quick Tomato Sauce

One half pound Boiling potatoes; cooked
skinon, cooled and peeled
1 Egg yolk
1/3 cup Flour; plus extra if needed
One half cup Chopped onion
2 tablespoon Chopped garlic
2 tablespoon Olive oil
3 cup Seeded; minced fresh or
canned tomatoes and their
juice
2 tablespoon Chopped basil
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Butter
Freshlygrated Parmesan
cheese; for garnish

Make gnocchi: Cut potatoes into chunks and pass through a food mill or
potato ricer onto a lightlyfloured surface. Make a well in center of
potatoes and add yolk to well. Sprinkle onethird 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 15inchlong rope, about 3/4inch 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 # EE052 broadcast 03171997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03171997

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "Christopher E. Eaves" cea260@airmail.net
on Apr 01, 1998