Free Recipe Matzo Gnocchi with Fresh Tomato Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Matzo Gnocchi with Fresh Tomato Sauce Recipe
=== GNOCCHI ===
3 Eggs; separated
8-1/2 c Water
Salt
1 pn Freshly ground black pepper
1 c Matzo meal; (to 1 1/2 cups)
=== FRESH TOMATO SAUCE ===
1/4 c Olive oil
1 Onion; diced fine
4 Tomatoes; finely diced
1 tb Sugar
6 Basil leaves; minced
Salt and pepper
Matzo Gnocchi with Fresh Tomato Sauce Preparation
GNOCCHI: Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside. Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes. Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately. FRESH TOMATO SAUCE: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm. Yields 4 to 6 servings. Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times – 03-31-1999 Recipe from The 30-Minute Kosher Cook by Judy Zeidler (William Morrow, 1999) Formatted for Mastercook by Lynn Thomas – Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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