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Homemade Gnocchi with Spicy Marinara Sauce
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|1 1/2 lbs Russet Potatoes, peeled and sliced|
|1 Tsp Salt|
|1/2 Tsp Black Pepper|
|1 Cup All Purpose Flour, plus more for dusting|
|1 Large Egg Beaten|
|Spicy Marinara Sauce, see ingredient list below|
|Fresh Basil, chopped, for topping|
|Grated Parmesan, for topping|
- Wash and peel the potatoes. Slice into quarters or small chunks. Add to a large pot and cover with water. Bring the water to a boil and continue to boil the potatoes until cooked through, about 20 minutes total. You should be able to easily pierce the potatoes with a fork. Drain the water from the pot. Let the potatoes cool and release steam for 2-3 minutes.
- Scoop the potatoes into a ricer (aka potato ricer) and rice the potatoes into a large mixing bowl. Continue to use the ricer mechanism until all potatoes have been riced.
- Add the salt, pepper, and flour and gently toss to combine. Form a well in the center of the mixture. Crack the egg into a small bowl and whisk. Pour into the well and use your hand to start mixing, starting from the inside and working out. Mix until just combined.
- Pour the dough onto a lightly floured surface and knead by hand until completely blended.
- Divide the dough into 4 equal pieces. Roll each piece of dough into a long rope, about 20-24 inches long and ½-inch wide. Cut the dough into 1-inch pieces and keep the pieces as separated as possible, while on a lightly floured surface, so they don’t stick together.
- Optional - roll each piece of dough over a wooden paddle with ridges or over a fork to create ridges. You can skip the step if desired.
- Bring a large pot of water to a boil.
- Add ½ of the gnocchi to the boiling water and gently stir to prevent any of the pieces of dough from sticking together. The gnocchi will sink to the bottom. After about 1 minute, the gnocchi will float to the surface. Continue to boil and stir occasionally for 2-3 minutes. Use a slotted spoon to remove the gnocchi to a pan or bowl. Boil the second batch of gnocchi. Remove to the same pan or bowl and set aside while the sauce cooks.
- Prepare the sauce (see ingredient list below). Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the fire roasted tomatoes, tomato sauce, and water. Stir to combine. Bring to a simmer.
- Add the heavy cream, Italian seasoning, salt, pepper and red pepper flakes (add ½ tsp will give a mild amount of heat, adding 1 tsp will make the dish quite spicy). Stir to combine. Reduce the heat to medium-low and simmer for 4-5 minutes.
- Add the gnocchi and stir to coat. Continue to heat for another 2-3 minutes.
- Serve warm with grated parmesan and fresh chopped basil on top.
|4-5 Garlic Cloves, minced|
|15 oz Can Fire Roasted Crushed Tomatoes|
|1/2 Cup Tomato Sauce|
|1/2 Cup Water|
|1 Tsp Italian Seasoning|
|1 Tsp Salt|
|1 Tsp Black Pepper|
|1/2 - 1 Tsp Red Pepper Flakes|
|1/3 Cup Heavy Cream|
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