Gnocchi is a great pasta because it’s a sneaky great way to enjoy potatoes. This indulgent recipe helps you make the most out of that yummy starch that’s hiding within gnocchi’s doughy cocoon.
Calories: 232 Fat: 7 g, Cholesterol: 68 mg, Sodium: 373 mg, Carbohydrate: 36 g, Sugar: 1 g, Fiber: 2 g, Protein: 6 g
- 1 pound russet potatoes, peeled and quartered
- 2/3 cup all-purpose flour
- ½ teaspoon salt
- 1 egg
- Dash of ground nutmeg
- 2 tablespoons butter
- 2 garlic cloves, thinly sliced
- 4 fresh sage leaves, thinly sliced
- Put the potatoes in a saucepan, and then cover with water. Bring to a boil. Reduce the heat, cover, and then simmer for 15 to 20 minutes or until tender. Drain.
- Stir the potatoes over a warm burner or very low heat for 1 to 2 minutes or until the steam is evaporated. Press through a potato ricer or a strainer into a small bowl, and then cool slightly. In a Dutch oven, bring 3 quarts of water to a boil.
- Use a fork to create a well in the potatoes. Sprinkle the flour over the potatoes and into the well. Whisk the salt, the egg, and the nutmeg, and then pour into the well. Stir until blended. Knead 10 to 12 times, until a soft dough is formed.
- Dive the dough into four parts. Roll each part on a floured surface to form ½ inch-thick ropes. Cut into ¾-inch pieces. Press and roll each piece with a lightly floured fork. Cook the gnocchi in boiling water in batches for 30 to 6o seconds, or until the gnocchi floats. Remove with a strainer, and then keep warm.
- Cook the butter over medium heat in a large heavy saucepan for 3 minutes. Add the garlic and the sage. Cook for 1 to 2 minutes or until the butter and the garlic are golden brown. Add the gnocchi, and then stir gently to coat.
You can use a potato masher instead of a ricer if you need to.