Homemade Potato Gnocchi

Potato gnocchi is simple to make and is a delicious change from the average pasta dish. You can choose whatever variety of potato you like, Yukon Gold, Yellow Finn or Russet. Russet potatoes usually make the lightest and fluffiest gnocchi. Add your favorite sauce such as a light mushroom or wine sauce, or a thicker cream sauce like our Gorgonzola and Sage sauce.

Gnocchi

2 ½ lbs potatoes

2 ½-3 cups unbleached all-purpose flour

2 eggs

1 ½ tsp. olive oil

1 tsp. salt

Clean the potatoes and cook in a large pot of boiling water until tender but not falling apart. Make sure you do not overcook the potatoes. Remove the skins while the potatoes are still warm. Then push them through a vegetable mill (or ricer) into a large bowl-do not use a food processor. Stir in the eggs and oil with a wooden spoon, and gradually stir in 1 ½ cups of flour and salt. Stir until the dough sticks together but is still not too firm.

Knead the dough for about 5 minutes on a floured surface, adding more flour as needed. When the dough does not stick to your hands, it is ready.

Divide dough into 6-7 equal parts. Roll each part into a rope about 1/2 inch thick and about 10 inches long, and cut each section into small pieces into 1/2 inch squares. Lightly press a fork against each piece to create small ridges in the pasta.

Add gnocchi to a large pot of boiling water, and cook until all the gnocchi rise to the top. Remove from water with a skimmer. Add sauce to top, or freeze gnocchi for later use. Serves about 6.

Gorgonzola and Sage Cream Sauce

3 tbsp. butter

3 sage leaves, finely chopped

2 cups whole cream (can be substituted for milk)

½ lb gorgonzola cheese

½ cup pine nuts (toasted in oven for 2-3 minutes optional)

Chives, chopped, to garnish

In a sauce pan, melt the butter over medium heat. Add the cream or milk, gorgonzola and sage and stir until cheese melts completely. Stir constantly until sauce is creamy and thick, and add salt and pepper to taste. Slowly add sauce to gnocchi or pasta, and sprinkle with pine nuts and chives. Serves about 6.

Recipe by Chef Emily Buller