Snow and Cold Weather... GREAT reason to cook!

Tonights Menu- 

Home-made Gnocchi with a roasted red pepper and tomato sauce.

Whats that? Want the recipe? Too easy! 

3	large Russett potatoes (if you want to use fingerling or red potatoes use 6 or 7)
2	large egg yolks, beaten
1	cups all purpose flour (may not use all)
1/2	teaspoon fine sea salt
sprinkle of nutmeg

1. Preheat oven to 400°. Prick potatoes and bake until done, 45 minutes to one hour. Remove from oven, and slash lengthwise through each potato, pressing short ends to open to release steam (you want the potatoes as dry as possible = less gummy gnocchi). When cooled enough to handle but still quite warm, scoop out the potato flesh and force through a ricer. Measure out 3 lightly scooped cups (do not pack) and spread out into a rectangle on a clean board or counter. Allow potatoes to cool until warm room temperature.
2. Sprinkle with salt and grate over nutmeg. Drizzle the egg over potatoes, followed by 1/2 cup of flour. With a (metal) bench scraper, begin to lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When almost incorporated (mixture will begin crumbling), sprinkle over another 1/4 cup flour , and repeat until mixture is in small crumbs. Lightly press the dough together into a ball and move it aside. Clean any sticky dough from counter with the scraper and cover with a light dusting of flour.
3. On the floured surface, lightly press the dough together and fold/knead just a few turns -- dough should be workable with some potato texture and not sticky. Adjust by adding more flour if necessary -- the less flour and handling needed, the more tender the resulting gnocchi.
4. Cut the dough into quarters. On a lightly floured board, roll one portion of dough into a long rope, about 1/2" wide. With the bench scraper, cut 1" pieces of dough from rope and place on a floured sheet pan -- these are your gnocchi.
5. Cook gnocchi at a gentle boil in a large pot of abundant salted water. Gnocchi are done when they bob to the surface and cook about a minute longer. Scoop from water and place in sauce.

For the sauce, 

2cans of Hunts Fire Roasted tomatoes and peppers 1clove of garlic (crushed )1/2onion finely chopped  1/3 cup red wine



1. Combine the above ingredients in a large saucepan. Bring to a rolling boil, stirring often. Let it boil for 3-5 minutes, then reduce heat and let it simmer. Simmer on low heat for 15-20 minutes. Optional: add basil, oregano, and or thyme

Pour over Gnocchi and gently fold the two together.... sprinkle with some fresh Parmesan and ENJOY!