Purple Potato Gnocchi
Ingredients
- Gnocchi:
- 1-1/2 pounds Washington purple potatoes
- 1 pound rock salt to cover potatoes as they bake
- 1 large egg
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/4 cup canola blend oil (75% canola, 25% extra virgin olive oil)
- Extra flour for rolling gnocchi
- 2 tablespoons salt for boiling water to cook gnocchi
- 1/4 cup olive oil to coat
- Vodka Tomato Sauce:
- 1 quart basic red tomato sauce or bottled pasta sauce
- 2 to 3 tablespoons vodka
- 2 ounces fresh mozzarella cheese, sliced
- 3 leaves fresh basil, thinly sliced*