POTATO GNOCCHI WITH FRESH HERBS
2 large russet potatoes
1 large egg, slightly beaten
1 tbsp unsalted butter, soft
1 tbsp flat leaf parsley, minced
1 tbsp chives, minced
1 tsp sage, minced
½ tsp salt
1/8 tsp pepper
1 cup all- purpose flour
- Bake potatoes until completely cooked through
- Scrape potato pulp into a mixing bowl and mash with a fork (or push through a ricer)
- Add egg and butter, and mash until mixed and smooth
- Stir in herbs, salt and pepper.
- Work in half the flour with your hands until dough becomes thick.
- Knead in remaining flour until the dough is firm and no longer sticky.
- Divide the dough into 4 equal pieces and roll into a ½ inch thick rope.
- Cut dough into pieces that are ½ inch long. Roll a fork over each piece, pressing lightly to create grooves.
- In a large pot of salted boiling water cook gnocchi until they float. Drain and serve with tomato sauce.
FRESH TOMATO SAUCE
2 tbsp extra-virgin olive oil
2 cloves of garlic, minced
3 large tomatoes, chopped
4 leaves of basil
- Heat oil in a large sauce pan over low heat.
- Stir in onions and cook until soft – add garlic and cook 2 more min.
- Stir in tomatoes and cook until tomatoes take on a sauce like appearance (10min.)
- Add torn basil leaves to sauce and serve.
Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
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