Sundried Tomato Gnocchi - cooking recipe

Ingredients

2 lbs medium russet potatoes
3/4 teaspoon salt
1 large egg
1/3 cup sun-dried tomato
1 1/4 cups flour

Preparation

Pre heat oven to 400 degrees.
pierce potatoes bake until tender 45min- 1 hour depending on size.
Let stand on conter to cool for 15 min.
Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
Do not over work dough.
Divide dough into 4 equal pieces , working on a lightly floured surface.
Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
Return water to a gentle boil between batches.
transfer to cookie sheet lined with parchmant paper /wax paper.
cook remaining pasta.