Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

POTATO GNOCCHI




Source of Recipe


Today Show


List of Ingredients





Scotto family
SERVES 6

INGREDIENTS

• 6 pounds potatoes
• 2 cups flour
• 2 eggs
• 4 pounds plum tomatoes, diced
• 2 ounces fresh basil, cut julienne
• 1 tablespoons chopped garlic
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1/2 cup parmesan cheese
• Salt and pepper


DIRECTIONS

Scrub the potatoes and place them, unpeeled, in a large pot of boiling water (lightly salted). Cook for 45 minutes until tender but not overcooked. When cool, peel potatoes and mash. Add flour, eggs, salt and pepper. Roll dough into long thin rods, and cut into small pieces about 1-inch in length to form the dumplings. Bring a large pot of lightly salted water to a boil (add a touch of olive oil). Drop gnocchi in and cook for approximately 1 minute until they float to the top. Sauté garlic in olive oil over medium heat until golden brown. Add tomatoes and cook for 3 minutes then add gnocchi and top with basil, butter, parmesan cheese, salt and pepper.

Recipe