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Gnocchi

Gnocchi

Servings: 4 - 6 persons

These light, yet satisfying potato "pillows" will have your family thinking you spent the entire day in the kitchen. For a colorful twist, add 8 oz of pureed spinach to the dough. Then sit back and soak up the praise.

  • 1- 16 ounce jar Classic Red tomato sauce
  • 2 pounds Russet potatoes, unpeeled
  • 1 1/4 cups flour (additional may be needed depending upon moisture in potatoes)
  • 1 pinch of salt
  • 2 eggs
Wash the potatoes without peeling. Boil in salted water for 30 - 40 minutes, until soft and easily pierced. Strain and let cool, then peel and smash. Add the flour, egg and salt. Knead until the mixture is compact. Divide the dough into 4 balls. Roll out each ball into a rope, and cut into 1 inch pieces. Additional flour may be needed for dusting. Place gnocchi on a dry dish towel. Let stand for 15 minutes. Drop each gnocchi in salted, boiling water. Once they float to the top, they are cooked - carefully remove them from the water with a skimmer. ( *We love this skimmer from Sur La Table )

Top with warmed Classic Red and grated Parmesan cheese.


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