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1
To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice.
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2
In a saucepan, add olive oil and garlic and saute for 1 minute.
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3
Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.
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4
Add the basil.
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5
Finish with cream.
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6
To make the gnocchi: Preheat the oven to 300u00b0F.
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7
Bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
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8
Scoop each potato out of its skin into mixing bowl.
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9
Mash the potatoes to a fine consistency.
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10
In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
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11
Add the egg mixture to the potatoes and mix together.
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12
Add flour to mixture, 1 cup at a time, and mix until smooth.
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13
Scoop out and make finger-sized rolls on a floured board.
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14
Cut with knife into bite sized pieces.
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15
Roll each piece over the back of a fork to make a round form.
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16
In a pan, freeze until hard enough to handle, and put into portion sized bags.
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17
Fill a large pot with water and add a pinch of salt and boil.
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18
Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
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19
The gnocchi is ready when it floats to the top.
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20
Drain gnocchi and scoop out into bowl and add sauce.
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21
Add fresh Parmesan and serve.
