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Gnocchi & Sauce

2 cups flour
1 egg
1 tsp salt
16 oz ricotta cheese

1 lg can tomatoes
1/2 tsp dry basil
2 to 3 garlic cloves
1/4 cup olive oil

Mix all gnocchi ingredients in a food processor. Mix until a dough
ball is formed. Place on a floury cutting board and knead into a
firm consistency. Cut a small hunk off and hand roll out to a long
thin strip. Cut the strip into small bite size pieces and place
on a tray covered with waxed paper and flour. When the tray is
full you can add another layer of waxed paper and flour and continue.
(No more than 3 layers are recommended). They can then be frozen
right on the trays covered with foil or cooked right away. Fresh
or Frozen, place them in boiling salted water like any pasta. Cook
until tender (by taste) - do not overcook. Rinse, cover with sauce
and Parmesan cheese.

To make the sauce, cook chopped garlic in olive oil. Add tomatoes
and basil. Cook until tomatoes are thick and sauce like. This
needs to simmer only 30=45 minutes at the most.


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