This recipe is based off of the video from this link.
Gnocchi with Garlic and Basil
3 lbs potatoes
2 c flour
1 c finely grated parmesan cheese plus more for garnish
pinch of nutmeg
salt and pepper
3 Tbs extra virgin olive oil
5 cloves garlic, thinly sliced
1/4 c basil leaves, chopped
Bake the potatoes at 350F until tender throughout. Peel the potatoes when still warm and rice or mash the potatoes. Chill the riced potatoes in a refrigerator for several hours or up to overnight.
In a mixer, blend flour, parmesan cheese, nutmeg, salt and pepper. Add chilled riced potatoes and continue to mix on low speed for 4-6 minutes until the mixture no longer looks dry and forms a cohesive dough.
Cut fist-sized chunks off of the dough and roll them out on the counter until they are 12-14 inches long. Chop the potatoe mixture rolls into 1 inch pillows. Bring water to a rapid boil.
Before putting the gnocchi into the boiling water, heat oil in a skillet over medium high heat. Add gnocchi to boiling water and boil for 2-3 minutes or just until the first few gnocchi float to the top. Add garlic to the oil and satee until beginning to brown. With a spoon, remove gnocchi from boiling water and add to the oil making sure some of the cooking water is also transferred because it will form a thin sauce.
Stir and sautee for just one more minute. Add basil. Remove from heat and serve with grated parmesan cheese on top.
So, some helpful tips that I learned while researching gnocchi, if your gnocchi doesn't have enough flour, they will fall apart in the boiling water. If they have too much flour, they will be dense. You can add one egg to the recipe like a regular pasta to help them stay together instead of using too much flour. This recipe claims that the cold potatoe mixture ensures success.
The cooking broth and the starches with the potatoes render into the fat of the oil, or buter if you desire, to make a thin sauce. They say the butter will work better for this but it browns and burns very quickly.
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