-
1
Pre heat oven to 400 degrees.
-
2
pierce potatoes bake until tender 45min- 1 hour depending on size.
-
3
Let stand on conter to cool for 15 min.
-
4
Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
-
5
While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
-
6
Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
-
7
Do not over work dough.
-
8
Divide dough into 4 equal pieces , working on a lightly floured surface.
-
9
Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
-
10
Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
-
11
Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
-
12
Return water to a gentle boil between batches.
-
13
transfer to cookie sheet lined with parchmant paper /wax paper.
-
14
cook remaining pasta.
