Recipe: Potato Gnocchi with Basil-Mint Tomato Sauce

POTATO GNOCCHI WITH BASIL-MINT TOMATO SAUCE

FOR THE SAUCE:
2 large garlic cloves, minced
1 tablespoon olive oil
1 (28 ounce) can plum tomatoes, undrained
1/2 teaspoon salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
FOR THE GNOCCHI:
2 pounds russet potatoes (about 4 large)
6 tablespoons freshly grated parmigiano-Reggiano cheese
1 teaspoon salt
1 egg -- beaten
1 1/2 cups all-purpose flour

TO MAKE THE SAUCE:
In large saucepan, cook garlic in oil over medium heat 20 to 30 seconds or until fragrant. Reduce heat to medium-low to low. Add tomatoes and 1/2 teaspoon salt; cook 20 minutes or until slightly thickened. Cool slightly.

Place tomato mixture in food processor; pulse until sauce is almost smooth but some texture remains.

Return sauce to saucepan. Stir in basil and mint. Cook over medium heat until hot. (Sauce can be made up to 2 days ahead. Cover and refrigerate.)

TO MAKE THE GNOCCHI:
Prick potatoes all over with fork to allow steam to escape. Microwave on high 7 to 10 minutes or until potatoes are tender. Let stand until cool enough to handle but still warm.

Peel potatoes; place in potato ricer. Rice potatoes into large bowl. (Or mash potatoes until finely mashed without any lumps.) Sprinkle potatoes with cheese and 1 teaspoon salt. Add egg; stir gently to mix well. Slowly add flour, stirring until flour is incorporated and a soft dough forms. (Work in flour with hands, if necessary.)

Divide dough into 8 pieces. On very lightly floured surface, roll each piece of dough into long rope about 1/2 inch wide. Cut rope into 1 inch pieces. To shape gnocchi, press each piece onto floured fork to make indentation on one side; peel away from fork with thumb, curling gnocchi slightly. Place on lightly floured baking sheet. (Gnocchi can be made up to 1 day ahead. Cover and refrigerate.)

Cook gnocchi in 4 batches in large pot of boiling salted water. Once gnocchi rise to surface, boil 1 minute or until firm and thoroughly cooked. Remove from water; place on large serving platter.

Meanwhile, reheat sauce over medium heat 3 to 5 minutes or until hot. Spoon sauce over gnocchi.

Servings: 6
Source: Cooking Pleasures Magazine, February/March 2001