Gnocchi, a great alternative to pasta!

Some days I just sit at home and wish that I was of Italian heritage so badly. I mean, what's not to like about great food, women with great hair, and olive skin!? As I was daydreaming today (about being an exotic Italian goddess) I am going to prove that it doesn't take a real, bonafide Italian to make great Italian food! Today, my recipe is for Gnocchi. It's a great alternative to pasta and you can serve it a multitude of ways. I'll even give you some ideas later in the post!

Gnocchi


4 large russet potatoes, fork-pricked
1 large egg, beaten
2 Tbsp. freshly grated parmesan cheese
2 Tbsp. unsalted butter, softened
fine sea salt and fresh ground pepper
1 cup plus 2 Tbsp. all purpose flour, plus more for dusting.

Bake the potatoes at 425F until tender, about 1 hour. Cool slightly, then halve and scoop the flesh into a medium size bowl. Mash the potatoes well with a fork. Add the egg, cheese, butter 1 tsp. salt, and pepper to taste; stir with fork until combined. Add the flour and stir to make a rough dough, then mix well with hands until smooth.
Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into a 12" long, 1/2" thick log with your hands. Cut the logs into 1" pieces.
These are able to be frozen and useable for up to a month in a sealed container.


When you are ready to use the gnocchi in a dish, you will need to boil them in a pot over medium heat. They should rise to the top when they are cooked through. Once cooked through, you can serve them with your favorite sauce: alfredo, traditional red, or a fabulous bolognese sauce.



Another option would be to bake the gnocchi. Set your oven to 350F. Toss the gnocchi with salt, pepper, and a little bit of olive oil. Lay them out on a cookie sheet and bake for 10-15 minutes or until golden brown. Serve with a marinara sauce for an appetizer.


Have a fabulous Saturday Gnocchi style! Ciao!!