GNOCCHI POMODORO

Steps:

• To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice.
• In a saucepan, add olive oil and garlic and sauté for 1 minute.
• Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.
• Add the basil.
• Finish with cream.
• To make the gnocchi: Preheat the oven to 300°F.
• Bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
• Scoop each potato out of its skin into mixing bowl.
• Mash the potatoes to a fine consistency.
• In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
• Add the egg mixture to the potatoes and mix together.
• Add flour to mixture, 1 cup at a time, and mix until smooth.
• Scoop out and make finger-sized rolls on a floured board.
• Cut with knife into bite sized pieces.
• Roll each piece over the back of a fork to make a round form.
• In a pan, freeze until hard enough to handle, and put into portion sized bags.
• Fill a large pot with water and add a pinch of salt and boil.
• Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
• The gnocchi is ready when it floats to the top.
• Drain gnocchi and scoop out into bowl and add sauce.
• Add fresh Parmesan and serve.