Gnocchi with Pomodoro Sauce

🥘 Ingredients

• russet potatoes 3 lb
• egg yolks 3 large
• 00 flour ¾ cup
• salt ¾ tsp
• olive oil ¼ cup
• yellow onion 1
• garlic 3 cloves
• red pepper flakes 1 tsp
• crushed San Marzano tomatoes 28 oz
• dried oregano 1 tablespoon
• salt 2 tsp
• fresh basil ¼ cup
• heavy cream ¼ cup

Gnocchi

1. 1

   Pierce russet potatoes all over with a fork. Roast until tender at 425°F for 40 minutes .
2. 2

   Scoop out the insides of the potatoes into a ricer . Rice the potatoes and let them cool to release the steam.
3. 3

   Lightly beat egg yolks and drizzle over the riced potatoes. Use a bench scraper to chop and distribute the egg evenly.
4. 4

   Sift 00 flour over the potato mixture. Sprinkle salt over top and use the bench scraper to bring it all together. Aggressively avoid overworking the dough, but make sure it is cohesive.
5. 5

   Roll the dough into an 8-inch log. If the dough is sticky, use only enough flour to make it workable.
6. 6

   Cut off a 2-inch piece of the log and roll with your hands until it forms an 8-inch rope, 1 inch in diameter. Use the bench scraper to cut 1-inch pieces. Repeat for the rest of the dough. Dust with flour as needed to prevent sticking.
7. 7

   Optionally, shape the gnocchi with a fork: gently press and roll off the tines to avoid breaking the dough.
8. 8

   Boil gnocchi in a large pot of salted water until they float, 3 minutes .

Sauce

1. 1

   Heat olive oil in a large pan over medium heat. Add yellow onion and cook until softened and beginning to brown.
2. 2

   Add garlic and red pepper flakes . Let them toast briefly.
3. 3

   Add crushed San Marzano tomatoes , dried oregano , and salt .
4. 4

   Remove sauce from heat and add fresh basil . Use a hand blender to blend everything smooth.
5. 5

   Return sauce to medium heat. Add heavy cream and simmer until thickened, 3 minutes .
6. 6

   Pour sauce over gnocchi and serve.