Receta Basil Gnocchi
Basil Gnocchi
- Basil Gnocchi
- 1-1/2 lbs russet potatoes, peeled and quartered
- 1 cup flour
- 1 egg
- 1 t salt
- 1/2 t pepper
- 1/4 cup fresh basil, thinly sliced
- 4 quarts water
- Spaghetti sauce, fresh or jarred
- Grated Parmesan cheese
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; return potatoes to pan.
Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly.
Using a fork, make a well in the potatoes; sprinkle with flour. Whisk the egg, salt and pepper;pour into well. Stir until blended. Add 1/4 cup basil, thinly sliced. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divided dough into four portions. On a floured surface, roll each portion into 1/2-inch thick ropes; cut into 3/4 inch pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon.
Serve with your favorite spaghetti sauce~
Basil, Gnocchi, Italian