Gnocchi In Tomato Broth
Photo © Deb Perelman
- 2 tablespoons (30 ml) olive oil
- 1 medium carrot, chopped
- 1 medium stalk celery, chopped
- 1 small yellow onion, chopped
- 3 garlic cloves, peeled and smashed
- 1/2 cup (120 ml) white wine
- One 28-ounce (795 grams) can whole or chopped tomatoes with juices
- Small handful fresh basil leaves, plus more for garnish
- 2 cups (475 ml) chicken or vegetable stock
- Salt and freshly ground black pepper, to taste
- 2 pounds (905 grams) Russet potatoes (3 to 4)
- 1 large egg, lightly beaten
- 1 teaspoon table salt
- 1 1/4 to 1 1/2 cups (156 to 190 grams) all-purpose flour, plus more for dusting surface
- Fresh ricotta or shaved Parmesan, to taste, plus addition slivers of basil leaves (optional)
- This recipe is vegetarian
- Produce
- 2 pounds (905 grams) russet potatoes (3)
- Basil, fresh leaves (1 Small handful)
- Carrot, medium (1)
- Celery (1 medium stalk)
- Tomatoes, whole or chopped with juices (1 28-ounce (795 grams) can)
- Yellow onion, small (1)
- Canned Goods
- Chicken or vegetable stock (2 cups)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Garlic cloves (3)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Table salt (1 teaspoon)
- Dairy
- Ricotta or shaved parmesan, Fresh (1)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Published January 15, 2013 (1 month ago).
95 people saved this recipe.
