This recipe is based on the gnocchi in tomato broth in the Smitten Kitchen Cookbook, with some minor changes depending on what I had around the house and to make it gluten-free so I could eat it.
Step 1: Ingredients and first steps
-About 2 lbs of potatoes, which is about 3 or 4 normal sized potatoes. As you can see, I used whatever potatoes we had in the house
-1 tsp salt
-1 1/4 to 1 1/2 cups gluten-free, all-purpose flour
For Tomato Broth
-about 1 tablespoons olive oil
-1/2 cup white wine
-2 smallish carrots, chopped
-1 stalk of celery, chopped
-2 shallots, chopped
-2 cloves of garlic, minced
-4 or 5 fresh tomatoes, chopped
-Basil leaves (as many as you want, I like a lot)
-2 cups water
-1 bullion cube
Start by baking the potatoes in the oven at 400 degrees for 45 minutes or an hour, depending on the size of your potatoes.
Chop the carrots, celery and shallots and get ready for the next step.
Step 2: Broth
I couldn't bring myself to throw out the vegetables that were strained out so I steamed some zucchini and mixed it together and it was great!