Gnocchi with a tomato basil sauce

Pasta Ingredients:

2 1/2 cups flour

2 eggs

2 lb gold potatoes (peeled)

1 tsp salt

2 tbs butter

2 tbs olive oil

Tomato Cream Sauce:

2 large tomatoes

1 tbs sugar

1/2 cup heavy whipping cream

1 tbs Italian seasoning

1 tsp garlic (minced)

1/2 yellow onion (chopped fine)

2 tbs butter

1 tbs olive oil

1/2 tsp red peper flakes

5 fresh basil leaves

Salt and pepper to taste

Pasta directions:

Boil peeled potatoes until fork tender. Not too soft, but just enough for a fork o be able to pierce it without force. Drain and let cool, about 30 min. Using a potato masher, mash the potatoes. add the 2 eggs and knead together with your hands. Pour out onto a floured work surface and pour the flour into the potato mixture. Begin kneading, knead until it is no longer sticky. You may have to add more flour. Flatten out and cut into long strips. Roll the long strips into a snack like shape. Using a knife or pizza cutter cut small 1 in pieces of dough from the strip. I put a video below for you to reference. You may have to add flour throughout you shaping the pasta, it tends to stick together.

Start boiling a pot of salted water. Once boiling add in the pieces of pasta. Once they start floating, remove with a slotted spoon or small strainer. Place on a paper towel cover plate. Once all of them have boiled, I like to brown mine in butter. You don’t have to do this, but it gives a little crisp on the outside, which is awesome! if you would like to do this… melt 2 tbs butter in a skillet with 2 tbs of olive oil. Add the gnocchi into the skillet. You may have to add the pasta in batches to the skillet.

Tomato Cream Sauce Directions:

Melt butter and olive oil in a cast iron skillet over medium heat. Once melted, stir in the garlic and onions. Sauté until translucent and tender, about 5 min. Sliced up the tomatoes and add to a mixing bowl and sprinkle with 1 tbs of salt and 1 tbs sugar. I used an immersion blender to smooth but you can use a regular blender if you do not have one. Pulse until smooth and a few chunks left over. Pour into the skillet with the onions and garlic. Stir until mixed. Sprinkle in the Italian seasoning, red pepper flakes, salt, pepper and basil. Reduce heat, pour in the heavy cream, and let simmer for 20 min. Once the sauce has simmered toss in the gnocchi, cover with tons of fresh grated and eat up!!