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1 lb. Baking Potatoes
2 3/4. oz. Spinach
1 tsp. Water
3 tsp. Butter
1 small egg, beaten
3/4 cup. All-Purpose flour, fresh basil sprigs

Tomato Sauce:
1 Tbls. olive Oil
1 Shallot, Chopped
1 Tbls. Tomato Paste
8 oz. Chopped Tomatoes
2 Tbls. Chopped Basil
6 Tbls. Red Wine
1 tsp. Sugar
Salt and Pepper To Taste

  • Cook the potatoes in their skins in a pan of boiling salted water for 20 min. Drain well and press through a strainer into a bowl. Cook the spinach in 1-teaspoon water for 5 min, until wilted. Drain and pat dry with paper towels. Chop and stir into the potatoes.
  • Add the butter, egg and half of the flour to the potato mixture, mixing well. Turn out onto a floured counter, gradually kneading in the remaining flour to form a soft dough. With floured hands, roll the dough into thin ropes and cut off 3/4 inch . Press the center of each dumpling with your finger, drawing it toward you to curl the sides of the Gnocchi. Cover and set aside to chill.
  • Heat the oil for the sauce in a pan and sauté the chopped shallots for 5 min. Add the tomato paste, tomatoes, basil, red wine, and sugar and season well. Bring to a boil and then simmer for 20 min.
  • Bring a pan of salted water to a boil and cook the Gnocchi for 2 - 3 min, or until they rise to the top of the pan. Drain well and transfer to serving dishes. Spoon the tomato sauce over the top. Garnish and serve.

Serves 6