1 large red onion, finely chopped
4 medium plum tomatoes, chopped
½ cup fresh tarragon, chopped
½ cup fresh basil, chopped
1 garlic clove, crushed
3 Tbsps. olive oil
1 ½ tsps. salt
½ tsp. fresh ground black pepper
1 large red pepper, julienne
1 large green pepper, julienne
1 large carrot, peeled, julienne
2 lbs. russet potatoes
16 oz. flour
3 oz. Parmesan cheese, grated
Salt and pepper to taste
Parmesan cheese, grated, as neededDIRECTIONS:1. For sauce: In a skillet, heat olive oil. Cook onion for 5 minutes until tender, stirring occasionally. Add tomatoes, tarragon, basil, garlic and salt and pepper. Bring to a boil over high heat. reduce to low; simmer uncovered 10 minutes, stirring occasionally until all the liquid is absorbed.
2. In a medium pot, blanch vegetables crisp tender. Stir into tomato sauce. Reserve.
3. For gnocchi: Cook whole potatoes in their skins in boiling water until tender. Drain well. Let stand until just cool enough to handle. Peel potatoes and grate, rice or mash while hot. Combine flour and Parmesan, salt and pepper in a large bowl. Add potatoes and eggs and mix just until ingredients are combined (do not overmix or mixture will become tough and gummy).
4. On a floured surface, take one sixth of the gnocchi mixture and roll into a cylinder the size of a roll of dimes, continue with the rest of the dough. Cut gnocchi every 3/4 inch with a sharp knife. Place each of the gnocchi near the tines of a floured fork. Press the center of each piece with a finger and roll the dumpling toward you, allowing the tines to make decorative ridges. Place on a floured baking sheet. (If you haven’t mastered the fork technique, the dumplings can be dimpled lightly with your finger.) Repeat until all gnocchi are formed.
5. To cook, bring 6 quarts of salted water to a boil. Add gnocchi in batches. When they float, taste for doneness then remove and drain. Toss with hot sauce and serve.NUTRITIONAL INFORMATION: Calories 460 (24% from fat); Fat 12g (sat. 4g); Protein 17g; Carbohydrates 70g; Sodium 690mg; Cholesterol 140mg; Fiber 5g
SERVINGS:8 servingsFrom:Recipe from the Idaho Potato Commission
PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION