Chicken Gnocchi

Gnocchi with Red Wine Tomato Sauce

Gnocchi With Red Wine Tomato Sauce

Ingredients

Makes 4 servings

• 2 medium russet potatoes
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/3 cup dry red wine
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 tablespoons minced fresh parsley
• salt
• freshly ground black pepper
• 1 cup all-purpose flour, plus more if needed Fresh basil, for garnish (optional)

Method

1. Preheat the oven to 450°F
2. Place the potatoes in the oven and bake until soft when pierced with a fork, about 1 hour
3. In a large saucepan, heat the oil over medium heat
4. Add the garlic and cook until fragrant, about 1minute
5. Do not burn
6. Stir in the tomatoes, wine, basil, oregano, 1 tablespoon of the parsley and salt and pepper to taste
7. Reduce the heat to low and simmer for 20 minutes
8. Keep warm over low heat
9. To make the gnocchi, combine the flour and 1 teaspoon of salt in a large bowl
10. Set aside
11. While the baked potatoes are still hot, carefully cut them in half, scrape the insides into a separate large bowl and run them through a potato ricer or food mill to make them fluffy
12. Place the riced potatoes in the center of the flour along with the remaining 1 tablespoon parsley
13. Season well with salt and pepper to taste
14. Gradually mix the flour into the potatoes to make a dough, adding more flour as needed
15. Knead the dough until smooth, about 4 minutes
16. Do not overwork the dough
17. Divide the dough into 4 pieces
18. On a lightly floured surface, using the palm of your hands, roll each dough section into a 1/2-inchthick roll
19. Cut each dough roll into ¾-inch pieces
20. In a large pot of boiling salted water, cook the gnocchi until they float to the top, about 3 minutes
21. Retrieve the cooked gnocchi with a slotted spoon and place in colander to drain well
22. Transfer to a large serving bowl and add the tomato sauce, tossing gently to combine
23. Garnish with fresh basil, if using and serve immediately