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Gnocchi with Red Sauce
2 potatoes, peeled, boiled and diced
½ to ¾ all purpose unbleached flour
Pinch of pepper
1 egg beaten
½ cup spinach, steamed
2 Tbsp. Organic low-sodium chicken stock
½ cup tomato sauce
¼ cup organic low-sodium chicken stock
1 tsp. parsley, finely chopped
Mash potatoes in a flour. Mix in ½ cup flour, pepper. Mix in egg a tablespoon at a time until “dough” is not too dry but not too wet. Gently knead. Roll dough into balls one teaspoon at a time. You want the texture to be cohesive enough to sustain a gentle dip in water.
Bring a pot to a gentle boil and add gnocchi in batches. Boil for a couple minutes or until they float to the top.
In a small pot, simmer tomato sauce, chicken stock and parsley for 10 minutes.
Put gnocchi in a food process or and begin to blend, adding tomato sauce mixture little by little until a good consistency is met.
