You can make potato gnocchi or ricotta gnocchi or you can mix the two for the best of both worlds. The key to making light gnocchi is not to add too much flour and not to over knead. Just mix gently with your hands and add flour a little at a time until the dough comes together and you can easily roll into a 1/2 inch rods.This recipe is basically one part flour, one part ricotta and one part potato.
3 large russet potatoes – baked until soft, potato scooped out, riced and cooled
1 cup whole milk ricotta
1 cup flour
1 egg – beaten
Pinch of grated nutmeg
1 teaspoon salt
Grated parmesan to taste
Mix together potato, ricotta and egg in a large bowl. Season with salt and add nutmeg. Slowly add the flour and mix with your hands until the dough comes together and isn’t too sticky to work with. Working in small batches, on a lightly floured board, roll each batch into a long 1/2″ rod and cut into approximately 1″ pieces. Make a grove into each piece by rolling it in-between your thumb or use the tines of a fork to make an imprint. Cook in small batches in boiling, salted water until they float to the top. Toss in the tomato cream sauce below and top with fresh basil and grated parmesan.
1 can crushed tomatoes (one with no added garlic or herbs) *
2 tablespoons olive oil (or enough to just cover the bottom of the pan
1 clove fresh garlic–finely chopped
Pinch of crushed red pepper flakes
1/4 cup half and half
1 sprig of basil – one with multiple leaves
4 to 5 large basil leaves – cut into ribbons or torn for garnish
Salt and pepper to taste
In a medium saucepan over medium heat add oil and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is cooked (no raw tomato taste) and sweet. Add the cream, stir and cook for an additional 5 minutes.