Gnocchi

Ingredients:

  • 4 medium Russet potatoes (peeled) – For this recipe, you need a nice and starchy potato. Russets are ideal, but yellow potatoes can be used if needed. Do not use red or white skinned potatoes.
  • 1 1/2 cup Flour, organic, All-purpose
  • 1 tsp Salt 
  • 1 large Egg (beaten)
    Instructions:
    1. Fill a pot of water (or pressure cooker) with enough cold water to cover the potatoes by at least 2 inches. Bring the potatoes to a boil over medium-high heat. Cook until the potatoes are fork-tender (about 20-30 minutes in a normal pot, or 10 minutes in a pressure cooker).

    2. Drain the potatoes and cool, then mash them using a potato masher or fork.

    3. Lightly flour your work surface. In a medium bowl, mix the flour with the salt.

    4. Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened, then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.

    5. Cut the dough into 8 equal-sized pieces. Roll each piece into long snake-shaped logs, that's about 3/4 of an inch in diameter.

    6. Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place the finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi piece with a bit of extra flour.

    7. To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. 

    8. Bring a pot of salted water to a boil, then add the gnocchi to the pot. The gnocchi is done cooking when they pop to the top. Use a slotted spoon to remove the gnocchi from the water.

    9. Serve the gnocchi with a marinara sauce, pesto sauce, or alfredo. We will be making a pesto for our gnocchi.

    PESTO SAUCE: make the cashew gravy base, mix in per-made organic pesto sauce (purchase it pre-made for this).

    • Yield: makes 6 servings

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