Gnocchi in Tomato Broth

Notes: this is one of our very favorite meals. The broth would also be good with ravioli, tortellini, etc, or as a base for a soup. The gnocchi can be frozen prior to cooking. Flash freeze them in a single layer on a tray, then store in a freezer bag once frozen. They do not need to be defrosted prior to cooking. The broth can also be frozen after cooking and cooling. 

From Smitten Kitchen.
Serves 4. 

Tomato Broth:
2 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk onion, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
2 1/2 cups chicken or vegetable stock
1 28-ounce can tomatoes with juices
Small handful of basil leaves
Salt and pepper, to taste

Gnocchi:
2 lbs Russet Potatoes (about 3-4)
1 large egg, lightly beaten
1 teaspoon table salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for dusting

Assembling:
Shaved Parmesan, to taste
Slivers of basil leaves (optional)

Bake Potatoes:
Heat oven to 400 degrees F. Bake Potatoes for 45 minutes to an hour, until easily pierced with a thin knife. Meanwhile, make the broth.

Broth:
Heat the oil in a heavy pot on medium-high heat. Once hot, add carrot, celery, and onion. Cook for 5 minutes, reducing heat if browning. Add garlic and cook for another minute. Pour in stock, scraping up any brown bits stuck on the bottom of the pan. Stir in tomatoes, mashing them up a bit with the spoon. Add basil leaves and simmer until the broth reduces and thickens slightly, about 45 minutes. Strain out the vegetables and season with salt and pepper to taste.

Gnocchi:
Let potatoes cool for 10 minutes after baking, then peel them. Run potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix. Add the next 1/2 cup, mixing again. Add 1/4 cup flour, mix, and see if it is enough to form a dough that is not too sticky. If not, add the last 1/4 cup, 1 tablespoon at a time, until the dough is soft but only a little sticky, and will hold its shape enough to be rolled into a rope. Gently knead the dough for just a minute.

Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. If desired, use a floured fork to give gnocchi characteristic ridges, but it it not necessary. Place the gnocchi on a parchment lined tray. (If freezing, do so at this point).

Cooking Gnocchi:
Place the gnocchi, a quarter batch at a time, into a pot of boiling well-salted water. Cook until gnocchi float, about 2 minutes, then gently drain.

Assembly:
Reheat broth to a simmer. Add drained gnocchi then reheat through. Serve gnocchi and broth together, garnished with some fresh basil and/or some parmesan shavings.