I was looking online for the perfect gnocchi recipe and I found a few that I liked. This recipe is my own take on the ones that I was reading. The alfredo sauce is something that I just make up as I go, so feel free to make it your own!
Ingredients for the gnocchi:
2-4 medium sized potatoes, peeled and cubed
2 1/2 cups of flour (roughly)
1 egg
3-4 generous pinches of salt
Ingredients for Alfredo Sauce:
Half and half
2% milk
4 Tablespoons of butter
3 garlic cloves (minced)
Salt and pepper to taste
4-5 generous pinches of dried basil and oregano
Start by peeling and dicing the potatoes. I used russets. Boil until fork tender, any longer and they will hold too much water and be super mushy.
Drain potatoes until the majority of the water is gone. Place back in the pot and mash until very smooth.
Measure out 2 1/2 cups of flour and place on a clean counter or work space. Make a well in the center and scoop potatoes right in there. Work the flour into the potatoes....and then crack one egg right into the "dough" mixture. Add salt, and knead until dough is smooth and all of the ingredients are worked in together.
Roll dough into "ropes" in small batches so it is easier to work with. Cut into small sections and then press with a fork or roll with your thumb into the desired gnocchi shape. I chose to roll mine with my thumb.
Bring a medium pot of salted water to boil and place gnocchi right in the water. Gnocchi will be done when it floats to the top. Drain and top with your desired sauce!
ALFREDO SAUCE:
Pleace butter in a medium sauce pan and cook garlic over medium high heat. Add half and half, milk, cheese and seasonings. Cook until sauce thickens, stiring often so sauce doesn't scald. If needed, whisk in a couple of spoon fulls of flour to thicken.
Pour over gnocchi (or regular noodles) and serve right away.
Voila!! Enjoy!
