Potato Gnocchi With Parsley Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Antonio Cecconi - Betty Crocker’s Italian Cooking - I made this without parmesan to make it dairy-free, but it can definitely benefit from a stronger flavor… So I’d recommend either parmesan, or using a bit of lemon zest and juice. Ingredients:
2 medium baking potatoes |
1 teaspoon salt |
2 eggs |
2 cups flour (plus more as needed) |
1 1/2 cups chopped fresh parsley |
1/2 cup grated parmesan cheese |
1/2 cup extra virgin olive oil |
2 tablespoons capers |
1/2 teaspoon pepper |
2 garlic cloves, cut up |
4 quarts water |
1 tablespoon salt |
Directions:
1. Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
2. Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
3. Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
4. Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
5. Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.
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