Potato Gnocchi

By learen

Ingredients

• Sauce
• 1 T extra virgin olive oil
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 29oz can crushed tomatoes
• 1/2 T sugar
• 1/2 t salt
• 1/4 t pepper
• Gnocchi
• 1 1/2 lb small unpeeled russet potatoes
• 1 1/4 c flour plus extra for kneeding
• 1 T butter
• 3/4 t salt
• 1 egg
• Shredded reggiano cheese

Details

Servings 8

Preparation

Step 1

To prepare sauce, heat olive oil in a med saucepan, add onion and garlic and cook for 5 min. Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer, covered, for at least an hour.

Prepare gnocchi while sauce is simmering. Scrub potatoes and place in a large pot of boiling water. Boil for 10-20 min or until tender (depending on their size) Drain and let cool slightly; remove peels and mash well.

While potatoes are still warm, stir in flour, butter, salt and egg until a soft dough forms. Transfer to a lighly floured board and knead for a min or two until smooth. Roll dough into 3/4 in thick tubes and cut into 1 inch pieces. Gently pull the tines of a fork across the surface of each gnocchi to make indentations.

Drop into boiling salted water and cook just until they float to the top. Immediately drain well and transfer to a serving dish. Sprinkle with cheese and toss lightly.

Ladle a small amount of sauce over the top and toss again. Serve with additional sauce and cheese.