Description
Learn to make classic, pillowy potato gnocchi from scratch, served in a rich and savory cream sauce with Parmesan and sun-dried tomatoes.
Ingredients
Units
Scale
- 4 medium potatoes
- 1 1/2 to 2 cups (355-473ml) flour
- 1 egg plus 1 egg yolk
- 1 teaspoon (5ml) garlic powder
- Salt
- Pepper
- 4 tablespoons (59ml) butter
- 4 tablespoons (59ml) flour
- 1 to 1 1/2 cup (237-355ml) milk
- 1/2 cup (118ml) grated Parmesan cheese
- 1 teaspoon (5ml) garlic powder
- 1/4 cup (59ml) diced sundried tomatoes
- 8-10 basil leaves
- Salt
- Pepper
Instructions
- For the gnocchi:
- Bring a large pot of salted water to a boil.
- Peel and cut potatoes into 1-inch (2.5 cm) pieces.
- Cook until fork tender.
- Drain and allow to cool for at least 5 minutes.
- Run potatoes through a ricer or mix with a beater until resembling mashed potatoes.
- Allow to cool until cool to the touch (can be refrigerated).
- Add 1 1/2 cups (355 ml) flour to start. Add egg, egg yolk, garlic powder, and salt and pepper to taste.
- Mix until dough forms.
- Transfer dough to a counter dusted with flour and knead dough until smooth and not sticky. You may need to add more flour up to 2 cups (473 ml) total.
- Cut off small portions and roll out to form a 1/2-inch (1.3 cm) rope.
- Cut the rope into 1/2-inch (1.3 cm) pieces.
- Continue until all dough is cut.
- To form the gnocchi: Using a fork, take each piece of dough and roll the dough down the fork while pressing in with your finger to hollow the inside.
- Continue until all dough is rolled.
- At this point, arrange all gnocchi on a baking sheet. (You can freeze at this point and when frozen, transfer to resealable bags and store for up to 6 months in the freezer).
- To make the sauce: In a large sauté pan, melt the 4 tablespoons (59 ml) butter and mix in 4 tablespoons (59 ml) flour and cook over medium heat for 3 minutes, stirring often.
- Whisk in 1 to 1 1/2 cups (237-355 ml) milk until the flour and butter mixture is combined.
- Turn heat to medium-low and allow to thicken, whisking often.
- Once sauce reaches desired thickness, turn off heat.
- Add 1/2 cup (118 ml) grated Parmesan cheese, 1 teaspoon (5 ml) garlic powder, and 1/4 cup (59 ml) diced sundried tomatoes and mix.
- Add salt and pepper to taste.
- Dice fresh basil leaves and add to sauce and mix.
- To prepare dish: Bring a large pot of salted water to a boil.
- Add gnocchi about a cup at a time.
- Allow to cook until they float to the top.
- Remove with a slotted spoon and place in a large bowl.
- Continue until you have cooked all the gnocchi.
- To serve, simply spoon sauce onto the bottom of a plate and add about 1 1/2 cups cooked gnocchi on top of the sauce and garnish with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian