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1
Add potatoes to cold water in saucepan.
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2
Bring to boil; cook 20 to 25 min.
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3
or until potatoes are tender.
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4
Drain; let stand 5 min.
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5
or until cool enough to handle.
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6
Use box grater to grate potatoes; spread onto baking sheet.
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7
Cool 15 min.
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8
Place potatoes in large bowl.
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9
Add cream cheese; mix well.
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10
Add Parmesan and flour; mix well.
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11
Shape into ball; knead lightly 8 times.
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12
(Do no overmix.)
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13
Cover with clean kitchen towel; let stand 15 min.
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14
Divide dough into 8 pieces; place on lightly floured surface.
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15
Roll each piece into 12-inch-long rope.
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16
Use sharp knife to cut dough into 3/4-inch pieces; spread onto parchment-covered rimmed baking sheet.
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17
Cover with towel.
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18
Grate onion with box grater; set aside.
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19
Place grater in shallow dish; use to grate tomatoes, reserving juices in dish.
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20
Heat dressing in large saucepan on medium-high heat.
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21
Add onions and garlic; cook and stir 3 to 5 min.
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22
or until onions are softened.
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23
Stir in tomatoes and reserved juice; simmer 5 min.
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24
or until tomatoes are tender and liquid is reduced by one-third.
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25
Stir in basil.
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26
Bring large saucepan of water to boil.
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27
Add about 2 doz.
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28
gnocchi; cook until they rise to surface.
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29
Remove from water with slotted spoon; place in large serving bowl.
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30
Repeat with remaining gnocchi.
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31
Top with tomato sauce.
