Potato Gnocchi an Italian tradition

Potato Gnocchi an Italian tradition

Potato Gnocchi is traditional Italian pasta that is truly in a class of its own. If you are hungry Potato Gnocchi is going to be one of the better choices you can make to fill your stomach up. Rich thick, savory and filling this pasta dish really defines the emphasis on stretching ingredients; and while this is a real treat for us today there was a time when making something out of basically nothing to feed an entire family was life supporting and necessary. Potato Gnocchi is pasta made with potato, it is starchy, substantial and good comfort food in the cold winter months. It also stands up well to thick, hearty complex sauces and sauces utilizing wild game and a mixture of different flavors and variances.

Excellent source of complex carbohydrates and calories Gnocchi make an excellent side dish or first course. My favorite way to enjoy gnocchi is with a rich meat sauce including bottles tomatoes from summer, basil, pork, veal, and rabbit.

Try making with your family for a great, fun, delicious, bonding experience!

Gnocchi:
2 Potatoes
2 cups Flour
1 Egg
Take potatoes and clean, peal then boil until tender. Let cool fully to room temperature.
Mash and combine with egg and flour, until consistency of very creamy, smooth light peanut butter. Form long tubes about the size of your finger cut into one inch sections. Then press fork on top of each one gently as to make decorative impression but not to crush. Now they are ready to cook, it's just that simple.

Sauce:

1 8 ounce package of fresh basil pesto or you can make your own!
1 cup of cream, but you can also use half and half or milk if you'd prefer
1/4 cup of grated parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of pepper
First, bring a saucepan of salted (Mediterranean Sea Salt) water to a boil. The amount of salt you use is all up to personal preference, but a fairly decent amount is suggested to enrich the gnocchi's flavors. Add your gnocchi once the water is boiling; you can be sure they are cooked when the pasta floats.
While you are awaiting your gnocchi to cook, you can start creating your sauce. In another saucepan combine your pesto, cream, salt, and pepper over medium heat. Cook, at medium low heat, and stir frequently, then turn heat low and allow the sauce to simmer.
At this time drop your pasta (Potato Gnocchi) in the pot; gnocchi will be finished when it is floating at the top of the water. Drain the water and add the gnocchi right into your pesto sauce. Gently stir to combine. Top with some fresh grated Parmigiano Reggiano cheese and get ready to see faces light up from the flavors.




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