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1
To make the gnocchi: place the potatoes in a large pot.
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2
Cover with water.
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Add salt and bring the water to a boil over high heat.
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Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes.
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5
Drain the potatoes.
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6
When they are just cool enough to handle, peel them then pass them through a food mill.
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7
In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes.
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8
Work the mixture until it becomes a smooth dough, then incorporate the herbs.
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9
Form the dough into 2 balls.
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10
On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick.
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11
Cut the 'ropes' into 3/4-inch pieces.
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12
Arrange the gnocchi on a lightly floured baking sheet.
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13
(You can freeze the gnocchi at this point and use straight from freezer.)
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14
Shortly before serving, bring a large pot of salted water to boil over high heat.
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15
Reduce the heat so the water maintains an active simmer.
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16
Working in small batches, drop gnocchi into the water.
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17
Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
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18
To make the sauce: Melt the butter in a large skillet over medium heat.
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19
Add the shallots and cook, stirring occasionally, until they soften.
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20
Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
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21
Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat.
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22
Spoon the gnocchi into warm bowls and serve.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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25
14 ounces canned or fresh ripe tomatoes
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26
3 tablespoons olive oil
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27
6 fresh basil leaves
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28
Kosher salt and freshly ground black pepper
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29
Puree whole tomatoes without their liquid in a food mill.
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30
Heat the oil in a large deep skillet over medium heat.
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31
Add the pureed tomatoes.
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32
Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes.
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33
Remove the basil and refrigerate or freeze until ready to use.
