Potato Basil Gnocchi
- 3 lb
- russet potatoes
- 1 Tbsp
- kosher salt
- 1/2 c
- basil leaves fresh
- 2 large
- eggs beaten
- 7 c
- all purpose flour,more for rolling
- 2 stick
- butter, cold
- 1 bunch
- fresh sage
BROWN SAGE BUTTER
Add the salt,bring to a boil and cook until they are fork tender,about fifteen to twenty minutes.
In a large bowl,using a potato ricer,rice the potatoes,season with a pinch of salt and pepper and add the chopped basil.Combine with the beaten egg and flour until a sticky dough forms.DO NOT OVER MIX OR THE GNOCCHI WILL BE TOUGH!!
Wash your hands to begin,on a lightly floured surface roll out the baseball sized dough into a one inch rope.
When the tray is full,put it in the freezer and start on the next batch.
Note: I don't use the fork rolling method for the lines and curling,to me it's just a look and really does not effect the taste or the gnocchi so why bother?
I generally serve them with my homemade marinara or a brown sage butter is very good as well.This sounds like a lot of work but it really is not.Once you get started and your first batch done they go pretty fast after that,enjoy!! :)
For the homemade marinara,see mt recipe or use yours!!