We decided on gnocchi in a creamy tomato basil sauce, in part because we had just enjoyed this dish at one of the North Beach restaurants a couple weeks back.
After looking at a few gnocchi recipes, we ended up combining a few and coming up with our own combination. Our sauce is modeled after the Pioneer Woman's, which my good friend made for us a while back. It was a huge hit then, so that selection was an easy one.
I wouldn't say gnocchi is particularly hard, but it is time-consuming. It's also impressive!
Ingredients for Gnocchi:
3 russet potatoes
1.5 cups flour
Clean and peel the potatoes, dice in quarters, and boil until a fork pierces them easily.
Drain the water and mash the potatoes, adding the egg, salt, and pepper.
Transfer the mashed potatoes to a cutting board or the counter and slowly work in the flour as you mix it with the potatoes. It will soon turn into a soft dough (softer than if you were making regular pasta.) Do not over-knead.
To cook, add the gnocchi to boiling, salted water. After about a minute, they should rise to the surface. Once on the surface, set the timer for 4 minutes and remove them with a slotted spoon into the sauce you've prepared.
After the gnocchi has fully cooked, transfer the pieces into the skillet with the sauce. Spoon onto a plate, top with parmesan cheese, and serve.
|This was SOOOO good!|
|Into the freezer until hard, then store in a plastic bag and freeze for another day.|