Super Simple Potato Gnocchi

Super Simple Potato Gnocchi

READY IN: 1hr 10minsYIELD: 80 gnocchi

INGREDIENTS

  • GNOCCHI
  • 2cups leftover mashed potatoes
  • 1egg yolk
  • 12 cupricotta cheese, drained
  • 34 cupunbleached all-purpose flour
  • RICOTTA-TOMATO SAUCE
  • 1tablespoonolive oil
  • 13 cupred onion, finely chopped
  • 2garlic cloves, pressed
  • 14 teaspoonred pepper flakes (or to taste)
  • 1 (28 ounce) cansan marzano whole tomatoes, crushed
  • 1teaspoonitalian seasoning
  • 12 cupricotta cheese, drained
  • 14 cupheavy cream
  • 14 cupparmesan cheese, grated
  • NUTRITION INFO

    Serving Size: 1 (1790) g

    Servings Per Recipe:1

    Calories: 22.3

    Calories from Fat 9 g 42 %

    Total Fat 1.1 g 1 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 5 mg 1 %

    Sodium 24.2 mg 1 %

    Total Carbohydrate2.5 g 0 %

    Dietary Fiber 0.2 g 1 %

    Sugars 0.4 g 1 %

    Protein 0.8 g 1 %

    DIRECTIONS

  • Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside.
  • In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
  • In a large bowl, combine mashed potatoes, egg yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again.
  • On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed). Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat or wax paper and transfer to the fridge for 30 minutes.
  • In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
  • Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
  • Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi.
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