Homemade Tomato Gnocch
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Homemade Tomato Gnocchi

Prep: 20 minutes
Cook: 24 minutes • Serves: 4

2 cups all-purpose flour plus additional for dusting
2 russet potatoes, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
5 tablespoons unsalted butter
2 tablespoons tomato paste
2 large eggs
1 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon black pepper
Grated Parmesan cheese for garnish (optional

1. Line 2 rimmed baking pans with parchment paper; dust 1 with flour. In medium saucepot, heat potatoes and enough cold water to cover to a boil over high heat. Reduce heat to medium; simmer 13 minutes or until potatoes are very tender. Drain and return to saucepot; add 2 tablespoons butter. With potato masher, mash until slightly chunky.

2. In food processor, purée potato mixture and tomato paste just until smooth, scraping down bowl occasionally. Add eggs, 1/2 teaspoon salt and flour; pulse 20 times or until mixture just comes together.

3. Heat large saucepot of salted water to a boil over high heat. On lightly floured work surface, knead potato mixture 30 seconds or until a smooth dough forms, dusting with additional flour as necessary to prevent sticking; divide into 4 equal pieces. Roll 1 piece of dough into 1/2-inch-thick log; cut log crosswise into 1-inch pieces. Gently roll a fork over each gnocchi and transfer to flour-dusted pan. Repeat with remaining 3 pieces of dough.

4. In 2 batches, cook gnocchi in boiling water 3 minutes or until all gnocchi float to the top and inside is light and fluffy, gently stirring occasionally; with slotted spoon, transfer to second prepared pan. Add 1 teaspoon oil and toss.

5. In large skillet, heat remaining 2 tablespoons oil and crushed red pepper over medium heat 1 minute. Add garlic and remaining 3 tablespoons butter; cook 2 minutes or until garlic is fragrant, stirring frequently. Stir in gnocchi, parsley, black pepper and remaining 1/2 teaspoon salt; cook 2 minutes or until heated through, stirring frequently. Makes about 5 cups.

6. Serve gnocchi garnished with cheese, if desired.

Approximate nutritional values per serving (1-1/4 cups):
623 Calories, 26g Fat (11g Saturated), 131mg Cholesterol,
638mg Sodium, 85g Carbohydrates, 6g Fiber, 13g Protein