Because I was inspired so much by my trip to NY and Eatlaly, I decided to make one of my ultimate favorites, Potato Gnocchi!! I know it can be time consuming but it’s so worth it in the end. It’s a Classic, made of plain simple ingredients, the sauce and all ❤️ Please enjoy, I know we did!!
4 to 5 ripe large Plum tomatoes
3 to 4 tablespoons of extra virgin olive oil
4 large garlic cloves, sliced thin
1 large bunch of fresh spinach (or any greens that you prefer)
salt & pepper to taste
Fresh Basil leaves
1 lb. homemade or store bought potato gnocchi
Cut tomatoes and slice garlic, place them into a lg. Sauté pan with heated olive oil and sauté a few minutes till softened. Add in greens and let wilt! Season with salt & pepper and let sit on low while pasta pillows are cooking as directed…. once Gnocchi are done to your liking toss them together with the sauce and serve immediately garnishing with sliced fresh Basil and shredded Parmesan cheese! Mangia😍
Simple Homemade Gnocchi:
2 1/2 lbs. of potato, approx. 4 lg. potatoes
2 1/2 cups all-purpose flour plus extra for working dough
1/2 tsp. salt
In a large pot with just enough water to cover them, boil potatoes with their skins on. (The skin helps the potato not too absorb access water.) Boil for about 20 minutes or until fork tender.
Remove potatoes and drain well, allowing them to cool in a colander, peel. Now using a potato ricer, rice peeled potatoes. If they seem watery at this point, allow them to rest some on a dishtowel to absorb the excess water. Once you feel the potatoes are ready, mound the riced potatoes on the middle of a clean, dry countertop and top with flour. Sprinkle with salt, make well in center of mound. Break the egg into the center of the well and beat it with a fork. Use your hands to combine ingredients bringing flour and potatoes together, you are beginning to form the dough! Pull together all the ingredients and keep kneading to form completed dough. Be careful not to over-knead and be weary of adding more flour at this point, too much flour will give you hard gnocchi. Shape the dough into a long, wide rectangle for cutting, about 4 inches wide. Cut dough into about 10 pieces, Dough should have a loose airy texture, not gooey! Roll each piece gently, making evenly-distributed ropes. (For shorter, heavier gnocchi, roll dough into thick ropes Or for thinner gnocchi, roll longer ropes.) Now using a non-serrated knife, cut dough ropes into 1-inch pieces (cutting ends at an angle) place onto floured surface to keep pillows from sticking. Now you can roll the pillows over a fork to create ridges, this process isn’t necessary, you can leave them as “little pillows” but most authentic looking Gnocchi have the ridges, you can choose😃
To cook, gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove Gnocchi with a slotted spoon and let drain. Toss them into the pan with your sauce and cook together for about 2 minutes or so to let flavors come together!!!