Homemade Basil Gnocchi

basil gnocchi with sauteed vegetables

Serves: 6

Prep Time: 1-2 hr

Cook Time: 1-2 hr

Ingredients:

2 russet potatoes

1-1/14 cup white flour

1/2 cup ricotta cheese

1 egg, beaten

1 cup basil, pureed 

1 Tbsp olive oil

1 cup pasta sauce

salt to taste

Directions:

• cut potatoes in half and boil in salted water for approximately 50 minutes or until soft (save potato water for later)
• puree basil in olive oil and salt 
• once cooked peel potatoes and lightly mash, removing all lumps
• combine basil mixture and ricotta 
• let potato mixture cool for 10 minutes
• add in egg and flour 
• gnocchi dough should be moist but not sticky (add additional flour if too sticky)
• take a small handful of dough and roll into a long 1/2 inch wide rope or strand
• cut into 3/4 inch sections
• using the tines of a fork, press lightly down on the dough to create gnocchi grooves
• repeat until all dough is finished
• heat pasta sauce
• boil gnocchi 20 at a time in potato water
• gnocchi are finished when the float, remove using slotted spoon
• add cooked gnocchi to pasta sauce
• serve on top of sauteed vegetables

Potential Alternatives:

• you can make this meal vegan by omitting the egg and ricotta
• go gluten free by replacing wheat flour with rice flour
• try adding other herbs or vegetables to the gnocchi, such as sage or spinach
• make with a white cream sauce instead of pasta sauce