Potato Gnocchi

rrtomatoesmarketcu
Potato dough is surprisingly easy to stir together … and gnocchi are the perfect cold weather comfort food. Serve these with everything from marinara sauce to pesto to fine olive oil and feta.

1 pound new potatoes
1 egg, lightly beaten
1/3 cup all-purpose flour (2 ounces/50 grams)
1 tablespoon corn meal
1 tablespoon olive oil
1/2 teaspoon salt
1 cup tomato-basil sauce
grated Parmesan cheese and chopped parsley for garnish

In a saucepan or stockpot, cover the potatoes with cold water. Bring to a boil, reduce the heat to medium low, and simmer until tender, about 25 minutes. Drain, cool, and peel the potatoes and put through a ricer on the smallest disk. Add the egg, flour, cornmeal, and oil and stir with a pastry fork until mixture forms a ball. Turn onto a floured surface and with a bench knife cut into quarters. Roll each quarter into a snake 1/2-inch in diameter. Cut into half-inch disks. In a large stockpot or chef’s pan, bring to a boil 3 quarts of salted water. One by one, drop the gnocchi into the water. When all rise to the top, skim them off and place in a warm bowl. Toss immediately with tomato sauce and serve sprinkled with Parmesan and parsley.
Makes 2 to 3 servings.

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2 Responses to Potato Gnocchi

  1. […] Potato Gnocchi « The Rocky Road of Love and Other Great Recipes […]

  2. almostgotit says:

    I *Love* gnocchi! And you are absolutely right, they are so EASY.

    I haven’t even made the real, potato kind though. I started with this version, using butternut squash. So easy and good it really feels like I’m getting away with something…

    Potato gnocchi dough is almost like magic—with a couple of flicks of a pastry fork, it turns into a lovely, soft dough. I’ve never made gnocchi with butternut squash. Is it basically the same recipe? I’ll look on your blog.

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