Gnocchi With Marinara Sauce


2 Tbsp Olive Oil – or salad oil
1 Med Onion – chopped
28 Oz Italian Plum Tomatoes – canned
3 Lg Potatoes – 1 1/2 lb, peel, quarter
1 C Flour, All-Purpose
Parmesan Cheese – grated, optional

How to prepare

1. About an hour before serving, prepare marinara sauce: in 12″ skillet over medium heat, in hot oil, cook onion until tender. Stir in tomatoes with their liquid, 1 1/2 tsp. sugar, and 1 1/4 tsp salt; over high heat, heat to boiling. Reduce heat to med-low; cover and simmer 20 minutes

2. Meanwhile, boil potatoes in water 15 min. or until fork-tender. Drain and mash potatoes. In large bowl, mix mashed potatoes, flour, 1 tbsp sugar, and 3/4 tsp salt to make a soft dough. On lightly floured surface, knead dough until smooth and slightly sticky. Cut dough into 12 pieces. Roll each peice into a 1/2″ diameter log. With floured fork, make indentations all the way down each log. Cut logs into 1 1/4″ pieces (gnocchi)

3. In 5 qt saucepot over high heat, heat 4 qts water to boiling. Add gnocchi. With slotted spoon, carefully remove gnocchi to platter as soon as they start to float. Spoon marinara sauce over gnocchi. If you like, sprinkle with Parmesan Without Parmesan:
375 calories, 8 g. fat, 0 mg cholesterol, 1400 mg. sodium

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