GnocchiRecipe.au

Ingredients:

For the Gnocchi:

• 2 large russet potatoes (about 1 kg)
• 1 large egg, beaten
• 1 teaspoon of salt
• 1 to 1 1/2 cups of all-purpose flour

For the Sauce:

• 2 tablespoons of butter
• 2 garlic cloves, minced
• 1 cup of marinara or pesto sauce (store-bought or homemade)
• Freshly grated Parmesan cheese
• Fresh basil leaves, chopped (optional)

Instructions:

1. Prepare the Potatoes:
   • Wash and prick the potatoes several times with a fork.
   • Bake at 200°C (400°F) for about 45-60 minutes or until tender.
   • Allow them to cool slightly, then peel and mash until smooth.
2. Make the Dough:
   • In a bowl, combine the mashed potatoes, egg, salt, and 1 cup of flour. Mix well.
   • Knead the dough on a floured surface, adding more flour as needed, until soft and slightly sticky.
3. Shape the Gnocchi:
   • Divide the dough into four portions.
   • Roll each portion into a 1-inch thick rope.
   • Cut the ropes into 1-inch pieces, and if desired, press with a fork for the classic gnocchi ridges.
4. Cook the Gnocchi:
   • Bring a large pot of salted water to a boil.
   • Drop the gnocchi into the water and cook until they float to the surface, about 2 minutes.
   • Remove with a slotted spoon and set aside.
5. Prepare the Sauce:
   • In a large skillet, melt the butter over medium heat.
   • Add the garlic and sauté for 1 minute.
   • Stir in your chosen sauce and cook until heated through.
6. Combine and Serve:
   • Add the cooked gnocchi to the sauce and gently toss to coat.
   • Serve hot, garnished with freshly grated Parmesan cheese and chopped basil if desired.

Tips:

• Feel free to customize the sauce with your favorite ingredients or use a store-bought option for convenience.
• Gnocchi can be frozen before cooking. Simply lay them on a baking sheet to freeze individually, then transfer to a freezer bag.