Gnocchi With Tomato-Basil Sauce Recipe
Do you want one awesome recipe idea to attempt today? This Gnocchi With Tomato-basil Sauce is too tasty to be passed up, so make a special note of it it. The Gnocchi With Tomato-basil Sauce is a very good Low Fat recipe. It is the perfect choice for Side Dish. Stop thinking! Try this Gnocchi With Tomato-basil Sauce recipe immediately.
Ingredients
GNOCCHI:
1 pound Yukon Gold potatoes (about 3 potatoes)
5 cups cold water
1 large egg, white only
3/4 cup all-purpose flour
TOMATO-BASIL SAUCE:
One 28 ounce can peeled Italian style plum tomatoes with juice
1/2 cup chopped white onion (about 1 small onion)
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh basil, plus additional for garnish
Dash of salt and freshly ground black pepper, to taste
Directions
To make the gnocchi, put the potatoes and water in a saucepan and cook for 30 minutes, uncovered, over medium heat.
Drain and remove the potato skins while still hot by rubbing with a clean dish towel.
Rice the peeled potatoes and let cool for 2 to 3 minutes.
Add the egg white and flour and, with lightly floured hands, mix just until a cohesive soft dough is formed.
Break off small sections of dough and roll them out into 1 inch thick ropes.
Cut the ropes on the diagonal into 1/2 inch sections.
Using a sharp pointed knife, make a partial incision in the middle of each gnocchi.
For the sauce, seed and finely chop the tomatoes, making sure to reserve the juice separately.
Combine the onion and 2 tablespoons of the juice from the tomatoes in a heavy saucepan.
Cook over low heat for about 5 minutes, stirring occasionally, until the onion is soft.
Add the garlic and cook for 2 minutes, stirring.
Add the tomatoes and cook for 5 minutes, until the tomato starts to give off water.
Add the basil, another 8 tablespoons of the reserved tomato juice, and a little salt and pepper, if desired.
Simmer for 20 minutes, uncovered, until the sauce thickens.
Meanwhile, bring a large pot of water to a boil.
Salt it lightly and lower the heat to a gentle simmer.
Drop in 8 to 10 gnocchi at a time and cook for about 3 minutes.
The gnocchi are done as soon as they rise to the top of the boiling water.
Remove them with a slotted spoon and continue until all the gnocchi are done.
Serve about 12 gnocchi on each plate, topped with some tomato-basil sauce and a sprinkling of fresh basil.
Drain and remove the potato skins while still hot by rubbing with a clean dish towel.
Rice the peeled potatoes and let cool for 2 to 3 minutes.
Add the egg white and flour and, with lightly floured hands, mix just until a cohesive soft dough is formed.
Break off small sections of dough and roll them out into 1 inch thick ropes.
Cut the ropes on the diagonal into 1/2 inch sections.
Using a sharp pointed knife, make a partial incision in the middle of each gnocchi.
For the sauce, seed and finely chop the tomatoes, making sure to reserve the juice separately.
Combine the onion and 2 tablespoons of the juice from the tomatoes in a heavy saucepan.
Cook over low heat for about 5 minutes, stirring occasionally, until the onion is soft.
Add the garlic and cook for 2 minutes, stirring.
Add the tomatoes and cook for 5 minutes, until the tomato starts to give off water.
Add the basil, another 8 tablespoons of the reserved tomato juice, and a little salt and pepper, if desired.
Simmer for 20 minutes, uncovered, until the sauce thickens.
Meanwhile, bring a large pot of water to a boil.
Salt it lightly and lower the heat to a gentle simmer.
Drop in 8 to 10 gnocchi at a time and cook for about 3 minutes.
The gnocchi are done as soon as they rise to the top of the boiling water.
Remove them with a slotted spoon and continue until all the gnocchi are done.
Serve about 12 gnocchi on each plate, topped with some tomato-basil sauce and a sprinkling of fresh basil.
