Gnocchi Pomodoro

Total Time: 2 hrs 6 mins Preparation Time: 2 hrs Cook Time: 6 mins

Ingredients

• Servings: 8
• 1 (28 ounce) can whole italian tomatoes
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• salt and pepper
• crushed red pepper flakes
• 6 -8 large fresh basil leaves, chopped
• 1/2 cup cream
• 6 large baking potatoes, like russets
• 2 egg yolks
• 4 ounces butter, melted
• 1 pinch salt
• 1 pinch pepper
• fresh grated nutmeg
• 2 cups flour
• grated parmesan cheese, to serve

Recipe

• 1 to make the sauce: take the tomatoes out of the can, cut in half, and remove the seeds. chop the tomatoes into small pieces and reserve the juice.
• 2 in a saucepan, add olive oil and garlic and sauté for 1 minute.
• 3 add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. if necessary, add the reserved juice.
• 4 add the basil.
• 5 finish with cream.
• 6 to make the gnocchi: preheat the oven to 300°f.
• 7 bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
• 8 scoop each potato out of its skin into mixing bowl.
• 9 mash the potatoes to a fine consistency.
• 10 in a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
• 11 add the egg mixture to the potatoes and mix together.
• 12 add flour to mixture, 1 cup at a time, and mix until smooth.
• 13 scoop out and make finger-sized rolls on a floured board.
• 14 cut with knife into bite sized pieces.
• 15 roll each piece over the back of a fork to make a round form.
• 16 in a pan, freeze until hard enough to handle, and put into portion sized bags.
• 17 fill a large pot with water and add a pinch of salt and boil.
• 18 drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
• 19 the gnocchi is ready when it floats to the top.
• 20 drain gnocchi and scoop out into bowl and add sauce.
• 21 add fresh parmesan and serve.