I concocted this whole-grain version which I prefer to the gnocchi I've had at restaurants. The texture is just a little bit firmer, which is why I like it.
Whole Grain Gnocchi
1 lb. potatoes
salt and pepper
1/4 c. white whole wheat flour
Bake the potatoes (in the microwave is fine) and then cut them open to remove the flesh. Discard the skins. Mash the potato in a bowl and flavor with freshly ground salt and pepper. Add about half an egg (I know!) and mix. Gradually add the flour, mixing and kneading as you go. It would be helpful to remember to remove any rings, and flour your hands, beforehand. (I forgot . . .)
Work in batches, taking a handful of dough and rolling it out into a 1/2 inch thick strip. Once all the dough is rolled out, cut the strips into 1 inch long bite-sized pieces. Next, if you want to get the pretty little ribbed effect, roll each piece over the back of a fork. This is time consuming and probably not necessary.
Drop the gnocchi into a pot of rapidly boiling water. When you see the gnocchi start to rise to the surface that means they will be ready in 4 minutes. Remove cooked gnocchi from the boiling water with a slotted spoon and place directly into the sauce of your choice. Toss to coat and enjoy!
Rosemary Tomato-Cream Sauce
2 Tbs. olive oil
5 cloves garlic
1 bunch rosemary (or herb of your preference!)
28 oz. can crushed tomatoes
heavy cream, to taste
Heat a sauce pan with 2 Tbs. olive oil. Mince the garlic and herbs and add to pan, reserving some herbs for the end. Once the garlic softens, add the tomatoes and bring to a boil. Lower heat and let simmer at least 20 mins. Turn the heat all the way down and gradually add cream, stirring, until the sauce becomes pink. How much you add depends on how creamy you like your sauce. Remove from heat, and add remaining herbs just before serving.
Stop by tomorrow to find out what we get in our CSA box this week!