Potato Gnocchi With Tomato Cream Cheese Sauce

1. 1

   Peel and dice potatoes. Cook potatoes in boiling water until tender. Drain, transfer to a bowl and mash potatoes. Let cool.

2. 2

   While potatoes are cooking, make tomato cream cheese sauce. In a heated skillet, melt butter and cook garlic over medium heat until fragrant. Stir in onion and cook until tender. Turn off the heat and add 3 tablespoons all-purpose flour. Stir to coat well.

3. 3

   Add tomato sauce,white wine and sugar. Turn on the heat again and bring to a boil. When it boils, add cream cheese, reduce heat and simmer for 2-3 minutes stirring constantly. Then stir in heavy cream, salt and pepper to taste. Keep the sauce warm.

4. 4

   When the mashed potatoes have cooled enough to handle, add 8 tablespoons all-purpose flour and mix until well blended. Take tablespoonful of mixture and shape into a ball.

5. 5

   Boil 4 cups of water in a large saucepan and add pinch of salt. Drop potato gnocchi into the saucepan and cook until the potato gnocchi rise to the surface. Remove the potato gnocchi with a skimmer and drain in a colander.

6. 6

   Put potato gnocchi into the skillet and coat potato gnocchi with sauce shaking the skillet. Turn off the heat, sprinkle minced parsley and put into each serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.