Ok, let’s all take a moment to laugh at my gnocchi-making skills. Truly, they’re pathetic. Please don’t tell Marcella Hazan.
I love gnocchi but what usually dampens my enthusiasm for making it is that it seems like an awful lot of effort and most recipes, weirdly, make enough for about 1-1/2 people. It’s as if it’s always meant to be a first course, or an amuse. Fortunately, Deb’s makes enough to be a main course (as you can see I threw some peas in for color and to be able to say I wasn’t just eating dough for dinner).
And if you are as inept as I am at making those cute ridges in your gnocchi, Deb is going to tell you that they are completely unnecessary. Just roll your dough out into ropes and cut it into gnocchi-sized bits and call it a day. Who are you trying to impress anyway, big shot?
Deb’s recipe is easy. Bake a potato. Rice it. Toss it with some egg and flour. Shape, cut and boil. The tomato broth (and this was my first) is just a mirepoix of veggies and a can of tomatoes and some vegetable stock. Finish with a little parmesan or some fresh ricotta. Nothing scary here but you will make a flour-y mess on your counter tops.
One thing I’m beginning to love about this book is that every recipe has a do-ahead note. For the gnocchi, just freeze them individually on a tray then toss them into a zipper bag. If you do that and make the broth ahead you have got yourself a very nice meal for later in the week that will take about 15 minutes to pull together.
Gnocchi in Tomato Broth is on page 117 of The Smitten Kitchen Cookbook.