Potato Gnocchi with Tomato Olive Sauce

Potato Gnocchi

2 large baking potatoes
3 egg yolks
1/2 cup of Gluten Free Flour Mix


Bake potatoes in their skins until tender. Peel potatoes and put them through a potato ricer or mash them by hand. Add four, egg yolks and mix until it is a pliable ball of dough. Do not over mix dough.

On a floured surface, take a piece of the dough and roll into about 3/4 inch diameter. Cut into inch long tubes and slight indentation in middle with your finger. (You can flour them and freeze them at this point for later use.)

    

                                                    

To cook, gently drop in boiling water. When gnocchi float to the top, they are done. Remove with a slotted spoon and drain well.

Tomato Olive Sauce

1 6 oz can of black pitted olives, sliced in half
1 23.9 oz jar of marinara sauce
1 tbsp olive oil

In a sauce pan over medium heat, saute olives in oil. Then, add marinara sauce. Once heated, add potato gnocchi and heat through. Serve with parmesan cheese on top.