To obtain the optimum flavor, toss the cooked gnocchi in a sauté pan with the sauce for 1 to 2 minutes.
1 medium potato
1½ cups all-purpose flour
2 egg whites
¼ cup Basic Vegetable Stock (see recipe on page 106)
Pinch of iodized salt
1 teaspoon olive oil
2 cups Fresh Tomato Sauce (see recipe on page 74)
2 ounces Romano cheese
3 large basil leaves
Fresh-cracked black pepper, to taste
Peel the whole potato and boil until thoroughly cooked, about 20 minutes.
Using a dough hook set at low speed (or your hands), mix together the flour, potato, egg whites, stock, salt, and oil for 1 minute until all the ingredients are thoroughly incorporated; let the dough rest for approximately 1 hour.
Roll out the dough using both hands to form a long ½-inch-thick “rope,” then slice into 1-inch-long pieces. Place the pasta in salted boiling water and cook until al dente, then drain.
Heat the sauce. Grate the cheese and thinly slice the basil. To serve, ladle the sauce over the top of the gnocchi, then sprinkle with black pepper, cheese, and basil.
Pasta is a common staple in the Italian diet. Many variations can be created by the substitution of ingredients and with the shape of the pasta. Gnocchi is no exception. It can be prepared in diverse ways as well.