These classic Italian dumpling are wonderfully filling, yet light and airy. One thing I love about gnocchi, besides it's pillowy texture, is its versatility with sauce combinations. A classic pairing is the lovely Tomato Vodka Sauce, i also really enjoy Pesto. This go round, I opened the pantry and fridge and made it happen. I started with a tomato sauce, added sausage and spinach and, bam! dinner is served!
I love this approach to cooking. This means that when guest stop by, rather invited or not, you can easily whip something up to make them feel welcomed and cared for.
· 1 ½ pounds russet potatoes
· ¾ teaspoon salt
· 2 eggs, scrambled
· 1 ¼ cup flour, plus more if necessary
1. Place potatoes in a large pot. Fill with water and 1 tablespoon salt, make sure the potatoes are covered by two to three inches.
2. Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork.
3. Peel potatoes and put into the bowl of a stand mixer and whip until cool.
4. Pour eggs over potatoes and sprinkle with 1 cup of flour. Mix until dough forms.
5. Once all the ingredients are incorporated, turn the dough onto work surface and gently knead dough until smooth.
6. Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
7. Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. The gnocchi should form a rectangular shape when cut.
8. Using the tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine.
9. To cook the gnocchi: Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi in and cook for 7-8 minutes.
10. Serve with sauce.