Gnocchi
Ingredients
3 lbs. Russet potoatoes
3 c. all-purpose flour
5 eggs
1.5 T. salt
Instructions
Boil potoatoes, skin on, until soft. Peel potatoes, and smash through potato ricer.
Combine flour and salt together, and then pour onto counter.
Create a large well in the center, and add all the eggs and potatoes.
Slowly begin combining all ingredients until a soft dough has formed (it should not stick to your fingers).
Cut long strips of dough and roll until the size of a dime.
Coat top of rope with flour, and cut into 1/2 inch pieces, making sure to toss in flour, so they don't stick together.
Put in a single layer on the sheet tray and freeze.
Boil in salted water until they all float.
Creamy Tomato Sauce
Ingredients
1/2 c. diced onion
2 T. minced garlic
1 T. butter
1 (16oz.) can crushed tomatoes
2 T. fresh basil
1/2 c. cream
Instructions
Sauté onion and garlic in butter until soft and traslucent.
Remove from heat, and add crushed tomatoes and fresh basil.
Add sauce to blender, and blend until smooth - about 1 minute.
Add cream, and blend until combined.
Preparation
Boil potoatoes, skin on, until soft. Peel potatoes, and smash through potato ricer.
Combine flour and salt together, and then pour onto counter.
Create a large well in the center, and add all the eggs and potatoes.
Slowly begin combining all ingredients until a soft dough has formed (it should not stick to your fingers).
Cut long strips of dough and roll until the size of a dime.
Coat top of rope with flour, and cut into 1/2 inch pieces, making sure to toss in flour, so they don't stick together.
Put in a single layer on the sheet tray and freeze.
Boil in salted water until they all float.