| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Prep: | 50 min |
| Inactive: | 30 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 1 (28-ounce) can whole Italian tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- Salt and pepper
- Crushed chile flakes
- 6 to 8 large fresh basil leaves, chopped
- 1/2 cup cream
- 6 large baking potatoes, like russets
- 2 egg yolks
- 4 ounces (1 stick) butter, melted
- Pinch salt
- Pinch white pepper
- Fresh grated nutmeg
- 2 cups flour
- Grated Parmesan, to serve
Instructions
- 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. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.
- To make the gnocchi:
- Preheat the oven to 300 degrees F.
- Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.
- In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.
- Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.
- Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn’t stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1094 |
| Total Fat | 44 g |
| Saturated Fat | 23 g |
| Carbohydrates | 158 g |
| Dietary Fiber | 13 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 175 mg |
| Sodium | 2074 mg |
Reviews
I made the sauce from this recipe and it was a hit! It was a nice change from our regular marinara.
I thought this was excellent. I only use Cora tomatoes. The brand of tomatoes makes a difference. I added about 8-10 very thin slices of proscuitto that I chopped and added with the tomatoes. I also used frozen Cora gnocchi rather than make them myself. Regardless, I thought this dish was scrumptious.
Gourmet recipe for cheap. Suggestions on the gnocchi. Let the potatoes air dry before mashing, don’t boil them. If the potatoes are too moist you will have too use too much flour. If you use too much flour your gnocchi will be either tough or slimy or both.
We buy the gnocchi (shhhhh) – and the sauce is SO simple and really, DEEELISH! careful w/ the red pepper flakes, too many and you will drink too much wine to put out the fire. and that is okay if you do :)…..
it’s unique and taste better.
I made this a few times.The last time it came out wonderful. You have to add more flour to make it less sticky and it will hold up perfectly. Really good
The sauce was fantastic, but the potatoes were SOOO bland. We hardly ate the dinner at all. But the sauce was excellent, just wish i had put it on some pasta or chicken instead.
I’m a lover of Italien Food and I crave it, could eat it daily. And this will be one of favorites in the future.