Yield: 12 to 14 portions

Ingredients for Gnocchi:
2 pounds russet potatoes
¾ cup flour
4 egg whites

Method:

1. Bake or microwave potatoes in oven until fully cooked.
2. While still hot, carefully remove skins and place in a large bowl.
3. With two forks mash until broken and somewhat smooth.
4. Add egg whites and flour, mashing continuously with forks for approximately 4 to 5 minutes. A dough consistency should be formed. If it is too dry, add a small amount of egg whites to the mixture. If the dough is too wet, add a touch of flour.
5. Then, dust table top counter with flour and roll out a small handful of dough to tubular shape approximately one-inch around by two feet long. Cut one-inch pieces, place on sheet pan and freeze.
6. When frozen, place in bags. These stay very well in the freezer. This enables you to serve fresh or frozen.

Ingredients for Sauce:
1-½ pounds peeled, seeded and diced tomatoes
8 cloves coarsely chopped garlic
1 Tablespoon olive oil
½ bunch basil, picked leaves
salt and pepper (optional)

Method:

1. Heat olive oil in saucepan, add garlic and caramelize until brown.
2. Add tomatoes and simmer for about 10 minutes. Add basil and season to taste.
3. Put gnocchi in boiling water, approximately 12 to 15 per order. They are done when they rise to the top of the boiling water.
4. Add gnocchi to tomato sauce and, most importantly, enjoy.

Nutritional Value Per Portion —
Calories: 99 Protein: 8g Carbohydrates: 40g Fat: 1.1g