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Sun-dried Tomato Gnocchi with Fresh Tomato Sauce

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Submitted by: Nutrition Nut

 

Make your own potato gnocchi, which are like dumplings. Dried tomato pesto adds a great flavor. Top the cooked gnocci with a fresh tomato sauce.
 

Ingredients

  • For Gnocchi:
  • 4 medium russet potatoes
  • 1 cup frozen chopped spinach, thawed and drained
  • 1/4 cup dried tomato pesto
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2-2 1/2 cups all-purpose flour
  • For sauce:
  • 1 tsp + 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 2 medium tomatoes, diced
  • 6 sprigs fresh basil
  • 1/4 tsp garlic salt
  • 1/2 tsp dried rosemary

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Method

For gnocchi, poke holes in the potatoes and microwave on high for 10 minutes, turning occasionally. Check and continue microwaving for 2 minute intervals until potatoes are done. Set aside to cool. Peel and place potatoes in a large mixing bowl; mash. Add spinach, pesto, garlic powder, and salt and mix thoroughly. Add flour, 1 cup at a time *(see note), kneading dough until smooth. Bring a large pot of water to a rolling bowl. Divide dough into 4 balls and roll each ball, one at a time, into a 1-inch diameter snake. Using a sharp knife, cut the dough into 1/2-inch sections and drop one-fourth of the gnocchi into the boiling water. Cook for about 3 minutes, or until the gnocchi float up to the surface. Remove gnocchi with slotted spoon and place in shallow pan with sides; keep warm. Repeat with remaining sections of dough until all gnocchi are cooked. For sauce: Heat 1 tsp of olive oil in medium saucepan over medium-high heat. Add garlic and saute for 30 seconds. Add onion and cook until soft and brown, about 3 minutes. Add chopped tomatoes and remaining olive oil; bring mixture to a boil. Reduce heat and cover, simmering for 15 minutes. At end of cooking, add herbs and salt. Spoon over gnocchi to serve.

 

Notes: To test to make sure the gnocchi dough has the proper amount of flour, tear off a small piece of dough and drop it in boiling water. Remove with slotted spoon when it floats to the surface. If the gnocchi is gummy, add more flour to the dough and then proceed with the recipe.

 

Number of Servings: 4

 

Submitted by: Nutrition Nut ()

 

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