Purple Potato Gnocchi

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  • Serves: 3
  • Cal: 710
  • By: Frank Chullino, Taverna Tagaris Tagaris Winery Richland, Washington
Purple Potato Gnocchi

Ingredients

  • Gnocchi:
  • 1-1/2 pounds Washington purple potatoes
  • 1 pound rock salt to cover potatoes as they bake
  • 1 large egg
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 cup canola blend oil (75% canola, 25% extra virgin olive oil)
  • Extra flour for rolling gnocchi
  • 2 tablespoons salt for boiling water to cook gnocchi
  • 1/4 cup olive oil to coat
  • Vodka Tomato Sauce:
  • 1 quart basic red tomato sauce or bottled pasta sauce
  • 2 to 3 tablespoons vodka
  • 2 ounces fresh mozzarella cheese, sliced
  • 3 leaves fresh basil, thinly sliced*
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    Category

    Appetizer | Main | Side | Vegetarian