Matzo Gnocchi With Fresh Tomato Sauce

By á-170456

Ingredients

• GNOCCHI:
• 3 eggs separated
• 8 1/2 cups water
• Salt as needed
• 1 pinch freshly-ground black pepper
• 1 cup matzo meal - (to 1 1/2 cups)
• FRESH TOMATO SAUCE:
• 1/4 cup olive oil
• 1 onion diced fine
• 4 tomatoes finely diced
• 1 tablespoon sugar
• 6 basil leaves minced
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Gnocchi: Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside.

Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.

Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately.

Fresh Tomato Sauce: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.

This recipe yields 4 to 6 servings.

Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber