Sundried Tomato Gnocchi Recipes

Steps:

• In a large, wide skillet, melt the butter over low heat. Add the onion and parsley and saute over medium heat until the onion turns translucent, about 10 minutes.
• Add the sun-dried tomatoes and the chicken, if using, and saute, stirring often until the chicken colors, about 2 minutes. Add the wine and keep stirring over medium heat until most of it evaporates and the chicken is cooked through, about 4 to 5 minutes more.
• Cook the gnocchi as directed above.
• Add the chicken or tomato mixture to the hot bechamel sauce and mix well. Spoon generously over the gnocchi, and serve at once.

Steps:

• Pre heat oven to 400 degrees.
• pierce potatoes bake until tender 45min- 1 hour depending on size.
• Let stand on conter to cool for 15 min.
• Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
• While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
• Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
• Do not over work dough.
• Divide dough into 4 equal pieces , working on a lightly floured surface.
• Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
• Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
• Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
• Return water to a gentle boil between batches.
• transfer to cookie sheet lined with parchmant paper /wax paper.
• cook remaining pasta.