Herb Gnocchi with Garlic Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 3 lbs russet potatoes
  • 3 cups flour
  • 1 egg, slightly beaten
  • 4 tbsp. butter
  • 5 cloves garlic
  • 1½ cups heavy cream
  • 1 cup milk
  • 1 tbsp. flour
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper + more for topping
  • ½ cup shredded parmesan cheese
Instructions
  1. Cook potatoes. I remember using a large pot with a steamer basket, but if you plan to boil them, leave the skins on to make sure they don't absorb too much water. Once cooked, set potatoes aside until cool enough to handle.
  2. Use a potato ricer to rice potatoes. I have found that even when mashing potatoes thoroughly, the texture is still too chunky for gnocchi.
  3. Mix riced potatoes with flour and beaten egg.
  4. Separate potato mixture into manageable pieces. I usually split it into 6-8 pieces.
  5. With floured hands and on a floured surface, roll each section into a long snake. Use a pastry cutter to cut into one inch pieces. Place onto a large pan sprinkled with flour.
  6. Bring a large pot of salted water to a boil.
  7. While waiting for the water to boil, melt butter in a large pan. Add garlic and cook for a few minutes until fragrant.
  8. Whisk flour into garlic and butter. Then add milk and cream and whisk until full incorporated.
  9. Let mixture simmer until thickened. Whisk in salt, pepper, and parmesan cheese.
  10. Once the water is boiling, add gnocchi in batches, being careful not to crowd the pot. Boil until gnocchi floats to the surface. Use a slotted spoon to remove gnocchi and set into a colander to completely drain. Once all gnocchi is cooked, combine it with the sauce.
  11. Serve immediately topped with freshly ground black pepper.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/herb-gnocchi-garlic-cream-sauce/