Idaho® Potato Gnocchi with Roasted Red Pepper Sauce
Ingredients:
- 8 medium Idaho® Russet potatoes
- 2 eggs, beaten
- 1 cup grated Parmigiano Reggiano cheese + additional to garnish
- 3-5 cups of all-purpose flour
- kosher salt
- 1 cup roasted red pepper pasta sauce
- fresh basil to garnish
Directions:
- Preheat your oven to 375° F. Place potatoes onto a rimmed sheet. Bake for approximately 45 minutes to 1 hour until fork tender. Allow to cool just until you are able to safely work with them. Remove skins.
- While the potatoes are still warm, place them into a food mill and grind. Transfer milled potatoes onto a sheet tray and place in refrigerator to cool completely.
- Once cooled, transfer to a clean, lightly floured surface. Form a well, add eggs, Parmigiano, a large pinch of salt, and 2 cups of the flour. Begin mixing/kneading. If dough is still too wet add another cup of flour. Continue until you have a ball of dough.
- {NOTE: if you are cooking the gnocchi immediately put a large stock pot of generously salted water onto boil now}
- Using a pastry scraper, cut the dough into small manageable sections. Roll the sections of the dough into logs of equal proportions. Once the logs are in place, use your pastry scraper and cut them into 1″ sections. Roll sections on a gnocchi board or use the tines of a fork.
- Transfer gnocchi to a lightly floured rimmed cookie sheet. Continue until all pieces are cut. {NOTE: if you are not cooking all of gnocchi immediately, place the pieces that you are NOT using onto a separate cookie sheet/tray and transfer to freezer to flash freeze. Once completely frozen you can transfer them into a freezer bag for later use}.
- When the water is boiling, place gnocchi into water and allow them to cook until they rise to the top and swell up. Strain.
- Toss gnocchi with heated sauce until well coated. Garnish with basil and Parmigiano prior to serving.
