Gnocchi in Tomato Broth
2016-04-23 17:04:14
Serves 4
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Gnocchi
- 4 Russet potatoes
- 1 egg, beaten
- 1 teaspoon salt
- 1 1/4 cups flour
Tomato Broth
- 2 tablespoons olive oil
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 onion, chopped
- 3 garlic cloves, minded
- 1/2 cup white wine
- 1 28 ounce can whole tomatoes
- 1 handful basil leaves, chopped
- 1 cups chicken stock
Instructions
- Preheat the oven to 400 degrees. Pierce the potatoes with fork, place on a baking sheet, and bake for 45 minutes or until a knife can easily pierce through the flesh. Meanwhile while the potatoes are baking make the tomato broth. Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion and cook until soft, 6 minutes. Add the garlic and cook, 1 minute. Add the wine and cook until reduced by half, 6 minutes. Add the tomatoes, chicken stock, and basil, mashing the tomatoes with a spoon to break them up a bit. Simmer until the brother thickens, 45 minutes. Pour mixture through a strainer into a medium bowl, pushing the vegetables to get the most juice possible. Season with salt and pepper and set aside. Once the potatoes are ready and cooled for at least 10 minutes you can begin making the gnocchi. Peel the potatoes with your hand or a peeler and using a box grater, grate them into a large bowl. Add the egg and salt and mix until combined. Add 1/2 cup flour and mix to combine. Add the next 1/2 cup flour, mix to combine again. Add 1/4 cup flour and see if that is enough to form a dough ball that is only slightly sticky. If the dough is still too sticky, add another 1/4 cup or so of flour. Kneed the dough on the counter into a ball. Divide into quarters and roll each piece into a rope, about an inch thick. Cut the rope into 1 inch pieces and place on a parchment lined tray. To cook the gnocchi, start by boiling a large pot of salted water. Cook 1/4 of the gnocchi at a time, until they float, 2 minutes. Reheat the reserved tomato broth to a simmer in the same large pot and add the drained gnocchi, cook until warmed through. Serve in bowls and garnish with more chopped basil or parmesan cheese shavings.
Adapted from Smitten Kitchen Cookbook
Adapted from Smitten Kitchen Cookbook
SALT & PREPPY https://www.saltandpreppy.com/
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