Garlic and Herb Potato Gnocchi
Soft and billowy garlic and herb gnocchi, perfect for kids to make and adults to enjoy! Serve with your favorite sauce.
Equipment
- mixing bowl
- Fork
- baking sheet
- pot
- knife
Ingredients
- 1 pound 455 g red potatoes
- 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 3 g finely chopped fresh basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prick a few holes in the potatoes with a fork and bake uncovered for 1 hour.
- Remove the potatoes from the oven and let them cool completely.
- Scoop out the potato flesh and place it in a mixing bowl, discarding the skins.
- Add olive oil to the potatoes and mash until smooth with minimal lumps.
- Add flour, basil, garlic powder, onion powder, salt, and pepper to the bowl.
- Knead the mixture into a soft dough, adjusting flour as needed.
- Turn the dough onto a floured surface and divide it into 4 equal pieces.
- Roll each piece into an 8-inch (20 cm) rope.
- Cut each rope into 12 equal pieces.
- For storage, freeze gnocchi on a baking sheet, then transfer to an airtight container.
- To cook fresh, bring a pot of water to a boil.
- Add the gnocchi in batches and boil until they float to the surface.
- Serve immediately with sauce or sauté in olive oil with salt and pepper.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light white wine such as Pinot Grigio or a dry rosé.
Pair with a light white wine such as Pinot Grigio or a dry rosé.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 6 g | Sugar: 1 g | Salt: 0.4 mg
