Gnocchi Pomodoro

Name: Gnocchi Pomodoro
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 6 larges baking potatoes, like russets; 6 larges to 8 large fresh basil leaves, chopped; 113 grams (1 stick) butter, melted; 794 grams whole Italian tomatoes; 4 servings Crushed chile flakes; 118 milliliters cream; 2 egg yolks; 473 milliliters flour; 4 servings Fresh grated nutmeg; 1 Tbsp chopped garlic; 2 Tbsps olive oil; 4 servings Grated Parmesan, to serve; 1 pinch Pinch salt; 4 servings Salt and pepper; 1 pinch Pinch white pepper

You can never have too many main course recipes, so give Gnocchi Pomodoro a try. This recipe serves 4. One serving contains 1077 calories, 30g of protein, and 54g of fat. Head to the store and pick up garlic, chile flakes, cream, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Olive Oil

Tomato

Garlic

Juice

Sauce

Seeds

Equipment you will use

Sauce Pan

Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.

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Tomato

Pepper

Chili Pepper

Juice

Salt

Add the basil. Finish with cream.

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Basil

Cream

Preheat the oven to 300 degrees F.

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Oven

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.

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Potato

Equipment you will use

Mixing Bowl

Oven

In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.

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Egg Yolk

Butter

Nutmeg

Pepper

Salt

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Bowl

Add the egg mixture to the potatoes and mix together.

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Potato

Egg

Add flour to mixture, 1 cup at a time, and mix until smooth.

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All Purpose Flour

Scoop out and make finger sized rolls on floured board.

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Roll

Cut with knife into bite sized pieces.

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Knife

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.

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Roll

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Frying Pan

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.

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Gnocchi

Water

Salt

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Pot

Drain gnocchi and scoop out into bowl and add sauce.

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Gnocchi

Sauce

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Bowl

Add fresh Parmesan and serve.

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Parmesan

Equipment

Ingredients

Servings:

6larges

baking potatoes, like russets 6larges

to 8 large fresh basil leaves, chopped 113grams

(1 stick) butter, melted 794grams

whole Italian tomatoes 4servings

Crushed chile flakes 118milliliters

cream 2

egg yolks 473milliliters

flour 4servings

Fresh grated nutmeg 1Tbsp

chopped garlic 2Tbsps

olive oil 4servings

Grated Parmesan, to serve 1pinch

Pinch salt 4servings

Salt and pepper 1pinch

Pinch white pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.