Potato Gnocchi with Tomato-Mint Sauce

Name: Potato Gnocchi with Tomato-Mint Sauce
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 2 pounds, russet potatoes (or other baking potato), washed; 1 1/4 cups, unbleached all-purpose flour, plus more, as needed; 1 teaspoon, table salt, plus more for cooking liquid; 3 tablespoons, olive oil; 1/2 , small onion, chopped; 1/2 , small carrot, peeled and chopped; 1/2 small rib, celery, chopped; , 1 can (14 1/2 ounces) crushed tomatoes; 8 , fresh mint leaves, or fresh basil leaves; , Table salt; , grated Parmesan cheese for passing

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Potatoes
Vegetarian

Appears in Cook's Illustrated March/April 1995

For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

SERVES 4 to 6 as a main course

TIME 2¾ hours

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