Ingredients
Gnocchi:
3 Russet potatoes
1/3 cup finely grated Parmesan cheese
1 teaspoon salt
1 pinch freshly ground black pepper
1 egg
1 cup flour
1/4 cup canola oil
Tomato Sauce:
5 vine-ripened tomatoes
1/2 cup extra-virgin olive oil
Salt and pepper to taste.
Preparation
For gnocchi: Set 6 quarts well-salted water to boil in a large pot.
In 350 degree oven, bake the potatoes until they are soft (about 45 minutes). While still warm, cut the potatoes in half and, using the skin push, through a sieve onto a table or countertop. Sprinkle Parmesan cheese, salt, and pepper all over the potatoes and cut in with a bench scraper. Add egg and cut into the potato mixture until well incorporated. Add flour and cut in until fully incorporated. Knead gently until a ball forms. Flatten the ball to about 3/4 inch high.
Cut dough into 3/4-inch diameter ropes and cut each rope into 1/2-inch-long pieces. Toss uncooked gnocchi in flour and let dry 5 to 10 minutes. Drop gnocchi into boiling water and cook until they float then continue cooking for an additional 2 to 3 more minutes. Toss with canola oil, cover, and refrigerate until ready to serve (up to 48 hours).
For tomato sauce: Preheat oven to 350 degrees.
Cut tomatoes in half lengthwise. Toss with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and cook 25 to 30 minutes. Transfer tomatoes to blender and puree until smooth. While pureeing, add remaining 1/4 cup olive oil, salt, and pepper to taste.
