Making Gnocchi has always been on my list of things to make since living in Italy when I was in pastry school. These soft, pillowy pieces of pasta make the perfect vessel for any sauce imaginable, including the popular butter, sage and parmesan. I went with a simply tomato sauce, but you can definitely get creative here with your sauce choice. 

Most recipes for a potato based Gnocchi use a potato ricer to get a smooth texture without releasing too much water from the potatoes. Since I do not own a ricer, I used a cheese grater and baked the potatoes, instead of boiling them. 

INGREDIENTS

Gnocchi

• 2lbs Russet Potatoes
• 1 tsp Salt
• 1 Egg 
• 1 1/2 Cups Flour 

Sauce

• 2 tbsp Olive Oil 
• 1/2 tsp Salt
• 1-2 Garlic Cloves (Minced)
• 1 tsp Oregano 
• 1 tsp Dry Basil or 5 fresh leaves 
• 400g Canned Crushed Tomatoes 
• Water to thin out sauce (Optional) 

DIRECTIONS 

1. Wash and clean potatoes. Prick with fork all over so that they don't explode in the oven.
2. Bake at 400°F for 45mins-1hour, turning the potatoes halfway through the cooking time. 
3. Peel potatoes while still warm so the peel doesn't trap moisture inside. 
4. Grate using the large hole side of a cheese grater. 
5. In a bowl, mix together the potato, egg (lightly beaten), salt. 
6. Add flour to the mixture, a little at a time, using just enough until the dough will not stick to the touch (you might not use all the measured flour). 
7. Knead dough for 3-4mins and then we are on to shaping the Gnocchi. 
8. Cut dough into 4 pieces and roll 1 piece at a time into long ropes (3/4" thick). 
9. Cut 1" pieces of dough from the long rope and press against a fork to form a pretty design or leave as is.
10. Continue this process with the 3 other pieces of dough. 
11. You can cover and freeze at this point. 
12. To cook from fresh or frozen, place Gnocchi in boiling, salted water.
13. Once they float to the top, cook for 1 more minute and remove with a slotted spoon. 

Sauce

1. Add oil and minced garlic to hot pan. Cook until fragrant. 
2. Add the remaining sauce ingredients.
3. Simmer on medium-low heat until desired consistency (I like my sauce a little thinner, so at this step I added a bit of water)
4. Add Gnocchi to sauce, toss and enjoy!  

PRINT THE RECIPE HERE

This recipe was adapted from www.smittenkitchen.com and www.anitalianinmykitchen.com