Showing posts from February, 2014

Potato Gnocchi

I love potato gnocchi! It's kinda a miracle marriage between potatoes and pasta, two things I could eat all the time.  I'd tried to make a sweet potato gnocchi once and it went horribly.  The dough fell apart and it took forever and was inedible.  So it's been quite a few years since I wanted to attempt it again.  But this recipe, from Food Network, is awesome.  It's light and fluffy and delicious to pair with a sage butter sauce or tomato sauce.  I made the latter, with lots of fresh basil, tomatoes, and fresh mozzarella.  Paired the dinner with a caprese salad.

Potato Gnocchi Ingredients:

1 lb. russet potatoes, roasted and peeled3 to 4 large egg yolks1/2 c. freshly grated Parmesan1/4 tsp. freshly grated nutmeg1/2 tsp. sea salt1/4 tsp. freshly grated pepper1 c. all purpose flour Directions:

Pass the potato through a ricer or food mill in a large bowlMake a mound of the potato with a well in the middle.  Add 3 of the eggs, nutmet, parmesan, salt and pepper into the mound…