| How To Cook: |
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1. Cook the potatoes in boiling salted water, drain and mash, then work in the flour to give a smooth mixture.
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2. Roll into small pieces, the size of your little finger, lay them on a clean cloth and let them "rest" for ˝ hour.
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3. Boil them in salted water, stirring gently; as they rise to the surface, take them out with a draining spoon.
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4. Blend the butter, tomato puree (thinned with a little water) and salt and pepper to taste; if desired, add a little red pepper.
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5. Cover the gnocchi with this sauce.
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