[ THE ELECTRIC KITCHEN ]

Tomato-basil sauce
coats gnocchi in color

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This dish was prepared by Arnold Gabriel of Azul Restaurant at the JW Marriott Ihilani Resort & Spa on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Potato Gnocchi

1 pound russet potatoes, pared, cooked and cooled
1/4 teaspoon salt
2 cups flour
1 tablespoon salt
Fresh grated Parmesan cheese, garnish (optional)
Extra virgin olive oil, garnish (optional)
>> Plum Tomato, Garlic and Basil Sauce
1-1/2 pound (about 6) firm plum tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1/4 cup white wine
1/4 cup chopped fresh sweet basil leaves
Salt and white pepper to taste

To make sauce: Bring a pot of water to a boil. Remove tomato stems and cut an X into the bottom of each. Drop into boiling water for 1 to 2 minutes, until skins split. Immediately place tomatoes in a bowl of ice water to cool. Use a paring knife to peel skins and cut tomatoes into halves. Squeeze out seeds; dice.

Heat a skillet, add oil and garlic, sauté until lightly brown. Add wine; reduce by 1/2. Add tomatoes and basil; reduce heat and simmer 10 to 15 minutes. Add salt and pepper to taste.

To make gnocchi: Place potatoes and 1/4 teaspoon salt in a large bowl. Mash until smooth. Add flour, a little at a time, gently kneading flour into potatoes until dough is firm and not sticky (you may not need all 2 cups). Test dough by dropping a small piece into boiling water. The dough should stay intact -- if it falls apart, add more flour.

On a lightly floured work surface, roll dough into a 1-inch-diameter rope. Cut dough into 1-inch pieces; roll into balls. Flour the back of a dinner fork, and roll the dough with your thumb from top of the fork to the bottom. One side should have lines and the other side, a thumb-sized dimple. Place gnocchi on a floured dish; refrigerate until ready to use.

To cook: Bring enough water to cover gnocchi to a boil with 1 tablespoon salt. Add gnocchi. As it floats to the top, remove with a slotted spoon; drain well. Serve topped with sauce and garnished with Parmesan cheese and a drizzle of olive oil, if desired. Serves 2 to 3.

Nutritional information unavailable.

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