POTATO GNOCCHI AND ROASTED RED PEPPER COULIS

FOR THE RED PEPPER COULIS:
1/2 small onion
2 cups chopped red bell pepper
1 tablespoon olive oil
4 cups vegetable stock or water
2 teaspoons salt
pinch white pepper
1/4 teaspoon hot sauce
FOR THE POTATO GNOCCHI:
3 freshly baked Russet potatoes
3 tablespoons butter, softened at room temperature
salt and white pepper
1 egg
flour (as needed)
butter and oil (for sauteing)
Parmesan cheese (for serving)

TO MAKE THE COULIS:
Sweat onion and bell pepper in olive oil in a saute pan over medium heat. Add vegetable stock, salt and white pepper. Bring to boil, reduce to approximately 1 quart.

Puree well in a blender or food processor. Season with hot sauce.

TO MAKE THE GNOCCHI:
Scoop out insides from freshly baked potatoes while they are still hot. Place in large bowl. Add butter, salt and pepper and egg. Mix well, using wooden spoon or rubber spatula. Slowly add flour and work everything into a dough. The gnocchi dough should have the consistency of pie dough. Test dough by tearing off a small piece and cooking it in a pot of boiling water. If it doesn't hold together, add a little more flour to the rest of dough. When dough is ready, shape large olive-size gnocchi and poach them in boiling, salted water, then cool them on baking sheet.

TO SERVE:
When ready to use, saute gnocchi in olive oil and butter to a light golden color, sprinkle with Parmesan cheese and serve with warm Roasted Red Bell Pepper Coulis.

Servings: 10
Source: San Jose Mercury News, August 30, 2000