1. Pre heat oven to 400 degrees. 2. pierce potatoes bake until tender 45min- 1 hour depending on size. 3. Let stand on conter to cool for 15 min. 4. Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth. 5. 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 . 6. 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. 7. Do not over work dough. 8. Divide dough into 4 equal pieces , working on a lightly floured surface. 9. Roll each piece into a long snake like shape 1/2 -1/4 inch thick. 10. 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. 11. 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 ,. 12. Return water to a gentle boil between batches. 13. transfer to cookie sheet lined with parchmant paper /wax paper. 14. cook remaining pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
