Garlic and Herb Gnocchi
them fresh or freeze for later.
Equipment
- Mixing bowl, Fork, Baking sheet, Knife, Pot, Slotted spoon, Rolling pin
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 cup 125 g all-purpose flour, plus more for dusting
- ½ teaspoon dried basil or 1 tablespoon fresh
- Salt and pepper to taste
- 1 pound 455 g red potatoes
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prick the potatoes with a fork and bake, uncovered, for 1 hour.
- Remove from the oven and let cool completely.
- Scoop out the potato flesh and place in a mixing bowl.
- Discard the skins.
- Add olive oil and mash until as smooth as possible.
- Stir in flour, basil, garlic powder, onion powder, salt, and pepper.
- Knead until a soft dough forms.
- Adjust flour if needed.
- Divide dough into 4 pieces and roll each into a rope about 8 inches (20 cm) long.
- Cut each rope into 12 equal pieces.
- Optionally, freeze the gnocchi by placing in a single layer on a baking sheet, freezing until solid, and transferring to an airtight container.
- To cook fresh gnocchi, bring a pot of water to a boil.
- Add gnocchi in batches, about 12 at a time.
- Boil until they float to the top.
- Serve immediately, topped with sauce or sautéed with olive oil, salt, and pepper.
Notes / Tips / Wine Advice:
Serving Tip:
For a simple finish, sauté gnocchi in olive oil, sprinkle with fresh herbs or Parmesan, and serve as a side dish to your favorite Italian meal.
Wine Advice:
A light, crisp white wine like Pinot Grigio or a dry sparkling wine pairs perfectly with the soft texture and herbal flavors of the gnocchi.
Nutritional Information
Calories: 35 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.05 g
