Potato Gnocchi with Tomato Sauce
Italian for "dumplings," gnocchi are a classic first course in northern and central Italy. The little dumplings can be tossed with butter and a sprinkling of cheese or topped with a simple tomato sauce.
Makes 4 servings
|2||pounds baking potatoes (3 or 4 large)|
|Tomato Sauce or bottled meatless pasta sauce|
|2/3||to 1 cup all-purpose flour, divided|
|1/8||teaspoon ground nutmeg (optional)|
|Freshly grated Parmesan cheese|
- Preheat oven to 425°F. Pierce potatoes several times with fork. Bake 1 hour or until soft. While potatoes are baking, prepare Tomato Sauce; set aside.
- Cut baked potatoes in half lengthwise; cool slightly. Scoop pulp from skins with spoon into medium bowl; discard skins. Mash potatoes until smooth. Add 1/3 cup flour, egg yolk, salt and nutmeg, if desired, to potato pulp; mix well to form dough.
- Turn out dough onto well-floured surface. Knead in enough remaining flour to form smooth dough that is not sticky. Divide dough into 4 equal portions. Roll each portion with hands on lightly floured surface into long, 3/4- to 1-inch-wide rope. Cut each rope into 1-inch pieces; gently press thumb into center of each piece to make indentation. Space gnocchi slightly apart on lightly floured kitchen towel to prevent them from sticking together.
- Bring 4 quarts salted water to a gentle boil in Dutch oven over high heat. To test gnocchi cooking time, drop several into water; cook 1 minute or until they float to surface. Remove from water with slotted spoon and taste for doneness. (If gnocchi start to dissolve, shorten cooking time by several seconds.) Cook remaining gnocchi in batches, removing with slotted spoon to warm serving dish.
- Serve immediately topped with warm Tomato Sauce and sprinkled with cheese.
Check out more recipes for Italian