Gnocchi In Light Tomato Sauce

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs russet potatoes
• 1 1/4 cups flour
• 1 tablespoon butter
• 3/4 teaspoon salt
• 1 egg
• parmigiano-reggiano cheese, fresh and shaved
• 1/2 small onion
• 3 garlic cloves
• 1 tablespoon olive oil
• 29 ounces crushed tomatoes
• 1/4 cup fresh basil, coarsely chopped
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 prepare the sauce:.
• 2 saute onion and garlic in olive oil a few minutes.
• 3 add remaining ingredients except basil and simmer about 1 hour.
• 4 add basil just before serving.
• 5 now the gnocchi:.
• 6 wash potatoes in skin and boil 10-20 minutes (depends how big they are) in large pot until done (like mashed potatoes).
• 7 drain and let cool a little.
• 8 remove peels and mash.
• 9 stir in flour, butter, salt and egg making a stiff dough.
• 10 transfer to floured surface and knead a couple minutes until smooth.
• 11 roll dough into 3/4 inch pieces and cut into 1 inch pieces.
• 12 push each gently with fork prongs (helps hold the sauce).
• 13 drop into salted boiling water.
• 14 cook until they float.
• 15 drain.
• 16 transfer to serving dish.
• 17 sprinkle with cheese.
• 18 don't forget the basil.
• 19 top with sauce.