These gnocchi are so light and fluffy and the tangy tomato broth is the perfect accompaniment. Great served as an appetizer or main course with some freshly grated parmesan and fresh basil.
Yield: 2 1/2 – 3 cups broth and 85-100 gnocchi
2 tablespoons of olive oil
1 medium carrot, chopped
1 medium celery stock, chopped
1 medium yellow onion, chopped
2 peeled garlic cloves, smashed
1/2 cup while wine
One 28 ounce(795 grams) can diced tomatoes with juices
Small handful of fresh basil leaves, plus more for garnish
2 cups of chicken or vegetable stock
Salt and freshly ground black pepper to taste
2 pounds(4) of Russet potatoes
1 large egg, lightly beaten
1 teaspoon sea salt
1 1/4 to 1 1/2 cups flour, plus more for dusting surface
1. Bake the potatoes. Preheat your oven to 400 degrees F. Bake potatoes for 45 minutes to 1 hour, depending on size, until a fork or knife can easily pierce through them. Meanwhile prepare tomato broth.
2. Make the tomato broth. Heat oil in heavy pot to medium high heat. Add carrot, celery and onion and cook for 5 minutes, reduce the heat to medium if they begin to brown. Add the garlic, cook for one minute more. Add wine, use it to scrape up any brown bits on the bottom of the pan. Cook wine until reduced by half, for about 4 minutes. Stir in the diced tomatoes and their juices, the stock and the basil. Simmer until the tomato broth thickens slightly, for about 30 minutes. Strain out vegetables in a fine mesh sieve and season with salt and pepper to taste. Set aside until needed, you should have 2 1/2 to 3 cups of broth.
3. Let potatoes cool for 10 minutes, after baking, then cut in half and scoop out the potato and place in large bowl. Mash the potatoes so that most of the lumps are gone. It’s ok if there are a few lumps, they seem to disappear once the gnocchi is cooked. Let potatoes cool to lukewarm and add the egg and salt to combine. Add 1/2 cup of flour and mix to combine. Add another 1/2 cup of flour, mixing again. Add 1/4 cup of flour and see if this is enough so that the dough is not sticking to your hands too much. If still too sticky add the last 1/4 cup of flour and mix until the dough is a good consistency, soft and a little sticky, but able to hold it’s shape enough to be rolled into a rope. Knead the dough together briefly on the counter with a little flour, just for a minute.
4. Divide the dough into quarters. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope into 3/4 inch pieces. Place cut gnocchi onto a parchment lined baking sheet. If you would like to freeze them for later use, do so on this tray, once they are frozen drop them into a freezer bag. This ensures you won’t have one enormous gnocchi mass when you are ready to cook them.
5. Place the gnocchi, a quarter batch at a time, into a pot of boiling, well salted water. Cook gnocchi until they float to the top, about 2 minutes, then drain. Frozen gnocchi will take 1 more minute. I kept a colander inside a large bowl next to the pot of boiling gnocchi to transfer the gnocchi directly into and drain.
6. Meanwhile, reheat broth to a simmer. Serve gnocchi and broth together, garnished with extra chopped fresh basil and/or a dollop of fresh ricotta or some fresh grated parmesan.