INGREDIENTS
1 pound russet potatoes, peeled and quartered
3 quarts water
2/3 cup all-purpose flour
1 egg
3 tablespoons tomato paste
3/4 teaspoon salt, divided
METHOD
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.Drain.
Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil.
Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, tomato paste and 1/2 teaspoon salt; pour into well. Stir until blended. Knead 10-12 times, forming
a soft dough.
Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
For the sauce:
Mix together 1 cup broccoli pesto (recipe found HERE) with 1 cup prepared Alfredo sauce. Toss cooked gnocchi with sauce until coated. Top with fresh basil or parsley.
Note: Any pesto would work well with this recipe.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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