Sundried Tomato Gnocchi Recipes

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SUNDRIED TOMATO GNOCCHI



Sundried Tomato Gnocchi image

I got this receipe from a friend and tried it and loved it. I had Gnocchi in the past but baking the potatoes and Sundried tomatoes makes this one stand out from any I have tried in the past. It is a must try for anyone can make this you can add your fav Italian seasoning a pinch or 2 if desired

Provided by Kimberley Quinlan

Categories     One Dish Meal

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 5

2 lbs medium russet potatoes
3/4 teaspoon salt
1 large egg
1/3 cup sun-dried tomato
1 1/4 cups flour

Steps:

  • Pre heat oven to 400 degrees.
  • pierce potatoes bake until tender 45min- 1 hour depending on size.
  • Let stand on conter to cool for 15 min.
  • Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
  • While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
  • Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
  • Do not over work dough.
  • Divide dough into 4 equal pieces , working on a lightly floured surface.
  • Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
  • Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
  • Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
  • Return water to a gentle boil between batches.
  • transfer to cookie sheet lined with parchmant paper /wax paper.
  • cook remaining pasta.

Nutrition Facts : Calories 461.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 749.8, Carbohydrate 96.1, Fiber 8.8, Sugar 4.8, Protein 14.4

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