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Spinach Potato Gnocchi With Uncooked Fresh Tomato Sauce

chef.julissa's picture
Ingredients
  Tomatoes 6 Medium, peeled (Sauce:)
For sauce
  Tomatoes 6 Medium, peeled, seeded, and finely chopped
  Basil 1⁄2 Cup (8 tbs), snipped
  Oregano 1 Tablespoon, chopped (Sauce:)
  Thyme 1 Tablespoon, chopped (Sauce:)
  Fresh oregano 1 Tablespoon, chopped
  Fresh thyme 1 Tablespoon, chopped
  Extra-virgin olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed (Sauce:)
  Garlic 1 Clove (5 gm), peeled and crushed
  Balsamic vinegar 2 Teaspoon
For gnocchi
  Spinach 1 Pound, finely chopped
  Russet potatoes 3 Medium, scrubbed
  Olive oil 1 Teaspoon
  All-purpose flour 3⁄4 Cup (12 tbs), unbleached
  Spinach 1 Pound, finely chopped, washed, and drained
  Nutmeg 3⁄4 Teaspoon
  Parmesan 3⁄4 Cup (12 tbs), grated
  Unbleached all purpose flour 3⁄4 Cup (12 tbs)
  Egg yolk 1
  Grated parmesan 3⁄4 Cup (12 tbs) (Plus Additional For Sprinkling)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

MAKING
1. To prepare the sauce, in a large, nonmetal bowl mix all the sauce ingredients well, cover the bowl tightly and refrigerate the sauce for 2 hours.
2. In a large pot cover the potatoes with cold water, bring to a boil and cook the potatoes until they are very tender, approximately 20 minutes.
3. Drain the potatoes and allow them to cool.
4. While the potatoes are cooling, in a skillet heat the olive oil over medium heat and sauté the spinach, stirring it constantly, until it is wilted.
5. Add the nutmeg, and set the spinach aside.
6. When the potatoes are cool, slip off their skins and mash their flesh until it is smooth, or pass it through a food mill.
7. Into a large mixing bowl add the mashed potatoes and stir the flour, egg yolk, Parmesan, reserved cooked spinach, salt and pepper to form into dough.
8. Onto a lightly floured work surface Turn the dough out, knead the dough for 3 minutes, and form it into a ball.
9. Slice a 2-inch piece of dough from the ball and on a lightly floured surface, roll piece into a long cylinder approximately the width of your thumb.
10. Cut the cylinder crosswise into 3/4-inch pieces, set aside on a lightly floured plate and repeat the procedure with the remaining dough.
11. In a large pot of water brought to a boil, add the gnocchi.
12. In a large dutch oven heat the fresh tomato sauce over medium heat just until it is warm.

SERVING
13. When the gnocchi float, drain them, add them to the sauce stirring the gnocchi well and serve them immediately, accompanied by additional Parmesan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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