From: Everyday Vegetarian Cooking
Servings: 4
Tags: vegetarian, pasta, main, todo: fix groupings
Last Made: Oct. 13, 2018
Scott:
Ana:
Alex:
Ingredients
- 1 lb flour potatoes, unpeeled.
- 1 egg yolk
- 3 Tbs freshly grated Parmesan
- 1/4 tsp salt
- 1 cup flour
- Sauce:
- 15 oz can tomatoes
- 1 small onion, shopped
- 1 celery stick, chopped
- 1 small carron, chopped
- 1 Tbs basil, shredded
- 1 tsp thyme, chopped
- 1 clove garlic, crushed
- 1 tsp powdered sugar
- salt and pepper to taste
Steps
1) Boil potatoes until tender. Drain and cool 10 minutes. Peel and mash.
2) Mix 2 cups pashed potato, egg yolk, Parmesan, salt, and pepper. Gradually add flour until a slightly sticky dough forms. Kneed 5 minutes, adding more flour until a smooth dough forms.
3) Divide dough into 4 portions and roll each into a 2 cm roll
4) Cut each roll into 2.5 cm slices and press with fork using floured hands.
5) Make tomato sauce, combining ingredients and simmer for 30 minutes, stirring occasionally. Process until smooth.
6) Cook gnocchi in batches in boiling salted water for 2 minutes until gnocchi floats.
7) Toss with sauce and garnish with Parmesan and basil.