From list-reply@simpleinternet.com Thu Feb 21 13:59:14 2002 Date: Thu, 21 Feb 2002 04:20:52 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Potato Gnocchi with Spicy Tomato Sauce Followup-To: rec.food.cooking, rec.food.recipes Potato Gnocchi with Spicy Tomato Sauce submitted by ZORAMON Here are two very good and relatively light pasta dishes. The first is from Cooking Light Magazine. The key to success here is to use a top quality Parmesan cheese, preferably Parmigiano-Reggiano, the real stuff imported from Italy. You will know it's the real thing by the imprint on the rind of the cheese. If you can't get that then buy domestic Parmesan which has not been grated. The second is from Provencale Light and is easier to make than it may appear, though it does take a little time. It is well worth making. CookWarex from Cooking Light Potato Gnocchi with Spicy Tomato Sauce SOURCE: Provencale Light PAGE: 29 INGREDIENTS FOR 6 SERVINGS: For the Gnocchi 2 pounds potatoes 2 large egg yolks 2 tablespoons olive oil 1/2 teaspoon grated nutmeg 1 teaspoon salt or more to taste freshly ground pepper to taste 1/2 pound unbleached white flour, approximately, as needed FOR THE SAUCE 1 teaspoon olive oil 3 large garlic cloves, minced or pressed 3 pounds tomatoes (12 medium-size), seeded and quartered 1 or 2 pinches of sugar 1/8 teaspoon crushed cayenne pepper 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried salt to taste 2 or 3 tablespoons slivered fresh basil to taste freshly ground pepper to taste 1 tablespoon vegetable or olive oil for the gnocchi pot 3 ounces (90g) low-fat mozzarella, cut into small cubes INSTRUCTIONS: GNOCCHI: Boil or steam the potatoes for 30 minutes, until thoroughly tender. Remove from the heat and remove their skins. Transfer to a bowl and mash with potato masher or a fork or put through the medium blade of a food mill. Work in the egg yolks, olive oil, nutmeg, salt and pepper. Stir in 1 1/2 cups of the flour, 1/2 cup at a time. Place a few tablespoons of flour on the work surface and turn out the dough. Knead gently for 3 to 5 minutes. The dough should be supple and smooth. Add a bit of flour if it's too sticky. Flour your hands and work surface. Divide the dough into 8 pieces. Roll out each piece into a sausage shape about 1/2 inch thick. Using a sharp knife, cut 1/2 inch pieces and press each piece gently against the inside curve of a fork. Keep flouring your hands so the dough doesn't stick. Cover the gnocchi with a clean kitchen towel and set aside, in the refrigerator if you will not be cooking them within the hour, while you make the sauce. SAUCE: Heat the olive oil in a large, heavy bottomed nonstick skillet over medium heat and add the garlic. When it begins to color add the tomatoes, sugar, crushed cayenne, thyme and salt. Cook, stirring often, for 20-30 minutes, until the tomatoes are cooked down and beginning to stick to the pan. Stir in the basil, simmer for a few more minutes, and remove from the heat. Put through the medium blade of a food mill. Adjust salt and add pepper if desired. Lightly oil a 2-3 quart gratin dish. Preheat the oven to 400F (200C). To cook the gnocchi, bring a large pot of water to a boil. Add two teaspoons salt and a tablespoon of olive oil to the pot and cook the gnocchi in batches. They will stick to the bottom of the pot, then float up to the surface. Remove from the pot with a slotted spoon no more than 1 minute after they float to the top. Drain very briefly on kitchen towels, then transfer to the gratin dish. Gently stir in the tomato sauce and the mozzarella. Heat through in the oven for 20 minutes, until the sauce is beginning to sizzle and the cheese is beginning to melt. NUTRITIONAL INFORMATION: CAlories 388, Protein 13g, Fat 12g, Carbohydrate 60g, Sodium 516g, Cholesterol 76mg. Coming to you from the gastronomic capital of Japan, Kobe. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.