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1
To prepare the tomato base: Heat the olive oil in a small heavy saucepan over medium heat. When warm, add garlic and stir 2 minutes, or until lightly golden.
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2
Remove garlic from pan. Add parsley, tomato paste, broth, salt and pepper. Stir well and simmer over low heat until thick, about 15 minutes.
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3
To prepare the gnocchi: Peel the potatoes, cut each into quarters and place
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4
In a steamer basket or metal colander set over boiling water. Cover pan and cook until tender, about 20 minutes. Drain well. Pass the potatoes through a potato ricer or grate in a food processor.
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5
Put 1 3/4 cups flour into a large bowl, gently stirring in the potatoes, salt, pepper and nutmeg. Make a well in the center and add the tomato base.
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6
Start incorporating the flour into the base, working with clean hands until the dough holds together. (There may still be a little dry flour in the bottom of the bowl.)
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7
Cut the dough into thirds and roll on a lightly floured surface into logs about 1 inch in diameter. Cut each log into 3/4 inch long pieces.
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8
Bring a large pot of water to the boil. Drop about 8 to 10 gnocchi at a time in the boiling water. Stir well so that the gnocchi doesn't stick to the bottom of the pan. Cook until the gnocchi floats to the surface and stays there, about 3 minutes. Remove with a slotted spoon to a plate and continue cooking the rest of the gnocchi.
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9
When all are cooked, pour off any water that has gathered around the gnocchi.
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10
Then transfer to a 9-by-13 inch baking dish. Pour the melted butter over the gnocchi and bake 20 minutes in a preheated 350-degree oven. Remove from the oven, sprinkle with cheese and parsley and serve.
