Tonight on the menu: fresh potato gnocchi!
Everyone loves this hearty dish and it's another really simple dinner to whip up. We're breaking it down from start to finish today for you so get ready for some deliciousness!
This recipe makes 3-4 servings.
What you'll need:
- 3 large baking potatoes
- 1 large egg
- pinch of salt
- 2 cups all purpose, unbleached flour
- 1 jar Capa di Roma fresh basil sauce
- Parmiggiano-Reggiano cheese, grated
: Clean and scrub potatoes. Place potatoes in a pot of water (with enough water to cover them) and bring to a boil. Cook for 35-45 minutes or until potaoes are soft. Drain the potatoes and let cool for a couple of minutes.
: Peel the potatoes (this is easier when they are hot but be careful to protect your hands from the heat). Run the potatoes through a food mill. Spread your potatoes out on a clean surface and let cool.
: Combine your egg and salt in a small bowl and beat. Gather your potatoes and make a well in the center. In the well, pour your egg mixture. Knead all ingredients together with your hands and add flour as you knead, until a smooth dough is formed.
: Flour your surface and divide the dough into 5 sections. Roll each section, one by one, into long dowels. Slice these dowels into about 1 inch long pieces. Use a fork or your thumb to add ridges to your gnocchi.
: Toss your gnocchi into a pot of salted boiling water and let them cook about 2-4 minutes. Drain and throw your Capa di Roma fresh basil sauce over for the finishing touch! Add cheese if you like.