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Gnocchi and Sauce


Gnocchi:
2 cup flour
1 egg
1 tsp. salt
16 oz. ricotta cheese

Sauce:
1 lg. can tomatoes
1/2 tsp. dry basil
2-3 garlic cloves
1/4 cup olive oil

Mix all gnocchi ingredients in a food processor. Mix until a dough ball is formed. Place on a floury cutting board and knead into a firm consistency. Cut a small hunk off and hand roll out to a long thin strip. Cut the strip into small bite size pieces and place on a tray covered with waxed paper and flour. When the tray is full you can add another layer of waxed paper and flour and continue. (No more than 3 layers are recommended). They can then be frozen right on the trays covered with foil or cooked right away. Fresh or Frozen, place them in boiling salted water like any pasta. Cook until tender (by taste) - do not overcook. Rinse, cover with sauce (Below) and Parmesan cheese and enjoy.

To make the sauce, cook chopped garlic in olive oil. Add tomatoes and basil. Cook until tomatoes are thick and sauce like. This needs to simmer only 30 to 45 minutes at the most.




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