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I made a batch of classic potato gnocchi with some basil marinara, to use up the last of summer’s basil.  I hadn’t ever made them with russet potatoes before, and was very happy with how they came out!  Soft and tender the way gnocchi should be.  Now that I have a good basic recipe, my mind is swimming with ideas to jazz them up and make them into something cozy and warm for fall.

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This recipe made a lot of gnocchi!  I froze up half for one of those busy nights when I just need something easy to make for dinner.  Pair them up with whatever sauce you like best.

Classic Gnocchi – Served with basil marinara

Serves 4-6 – cost approx $.46 per serving

Ingredients

  • 2-3 lbs russet potatoes ($.60)
  • 2-3 cups flour ($.30)
  • 2 eggs, lightly mixed ($.25)
  • salt, to taste
  • 2-3 cups sauce – I used home made basil marinara ($.90)
  • olive oil
  • parmigiano reggiano cheese

Start by baking or boiling the potatoes and then waiting for them to cool down.  Peel the potatoes and then pass them through a food mill or ricer to make light and fluffy potatoes.  (If you don’t have a ricer or food mill, mash them as gently as possible.)  Put the potatoes on a large cutting board (or other clean surface) in a pile and pour over the eggs; then sprinkle over 2 cups of the flour and salt.  Lightly knead the mixture for a few minutes or until a soft dough forms.  If it’s still too sticky, add flour until it stops being so sticky.  If you have the time, let the gnocchi dough rest for 30 minutes or so.

To form the gnocchi, cut off a small section of dough and roll it out on a floured surface into a thin log with about 1/2 inch diameter.  Cut bite size pieces off, toss them in flour and move to a separate tray.

DSCN5717Repeat until all the dough is used up.  Put a pot of water on to boil and cook the gnocchi for a few minutes, the little gnocchi will float to the top when they’re fully cooked.

Serve with the sauce, and garnish with a drizzle of olive oil and a sprinkle of Parm!  Om nom nom.

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