Description
A soft yet decadent pasta that is easier to prepare than it looks. It is accompanied by a sweet and luxurious cream sauce. Your family and friends will think you hired a professional chef.
Ingredients
- FOR THE GNOCCHI:
- 4 Medium Potatoes
- 2 cups Flour
- 1 whole Egg
- 1 Egg Yolk
- 1 teaspoon Garlic Powder
- FOR THE SAUCE:
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1 cup Milk, Or More If Needed
- ½ cups Grated Parmesan Cheese
- 1 teaspoon Garlic Powder
- ¼ cups Sun-Dried Tomatoes, Chopped
- Salt To Taste
- Pepper To Taste
- 8 Basil Leaves Or More As Desired
Preparation
1. For the gnocchi:
2. Put a large pot of salted water on the stove and start heating to a boil.
3. Peel and cut potatoes into 1″ pieces. Put them into the boiling water.
4. Cook until fork tender. Depending on the size of the potatoes this will take 10-15 minutes. Just make sure to test them with a fork.
5. Drain potatoes and allow them to cool for at least 5 minutes.
6. Run potatoes through a ricer or mix with a beater until they resemble mashed potatoes.
7. Allow to cool until cool to the touch (can be refrigerated).
8. Add 3/4 of the flour into the potatoes to start. Add egg, egg yolk, garlic powder and a dash of salt and pepper to taste.
9. Mix until a dough forms.
10. Move dough to a counter dusted with flour and knead dough until smooth and not sticky. You may have to add the remaining flour to make the dough come together.
11. Cut off small portions and roll out to form a ½ inch thick rope.
12. Cut the rope into ½-inch long pieces.
13. Continue until all the dough is cut.
14. To form the gnocchi:
15. 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”. See related blog link for photos.
16. Continue until all the dough pieces have been rolled.
17. At this point arrange all the gnocchi on baking sheets in a single layer and allow them to dry a bit.
18. If desired, you can freeze at this point and when frozen, transfer to zip-lock bags and store for up to 6 months in the freezer.
19. For the sauce:
20. In a large saute pan over medium heat, melt the butter. Then mix in the flour and cook over medium heat for 3 minutes, stirring often.
21. Whisk in milk until flour and butter mixture is combined, adding more milk as needed.
22. Turn heat to medium-low and allow to thicken, whisking often.
23. Once sauce reaches desired thickness turn off heat.
24. Add Parmesan cheese, garlic powder and sun-dried tomatoes and mix.
25. Add salt and pepper to taste.
26. Dice fresh basil leaves, add them into the sauce and mix.
27. To prepare dish:
28. Bring a large pot of salted water to a boil.
29. Add gnocchi about a cup at a time.
30. Allow to cook until they float to the top.
31. Remove with slotted spoon and place in a large bowl.
32. Continue until you have cooked all the pasta (or amount as desired).
33. To serve, simply spoon sauce onto the bottom of plate and add about 1½ cups cooked pasta on top of sauce. Garnish with Parmesan cheese and serve
