Matzo gnocchi with fresh tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === GNOCCHI === | ||
| 3 | Eggs; separated | |
| 8½ | cup | Water |
| Salt | ||
| 1 | pinch | Freshly ground black pepper |
| 1 | cup | Matzo meal; (to 1 1/2 cups) |
| === FRESH TOMATO SAUCE === | ||
| ¼ | cup | Olive oil |
| 1 | Onion; diced fine | |
| 4 | Tomatoes; finely diced | |
| 1 | tablespoon | Sugar |
| 6 | Basil leaves; minced | |
| Salt and pepper | ||
Directions
GNOCCHI: Beat egg yolks, ½ cup water, ½ teaspoon salt and pepper to taste with fork in small bowl. Set aside. Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.
Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with ½-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately. FRESH TOMATO SAUCE: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.
Yields 4 to 6 servings.
Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from "The 30-Minute Kosher Cook" by Judy Zeidler (William Morrow, 1999) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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