Idaho® Potato Gnocchi in Pimento Herb Cream Sauce

Idaho® Potato Gnocchi in Pimento Herb Cream Sauce

Source:
Dr. Jean Layton
Food Blogger
DrJeanLayton

Yield: 4

Gnocchi made a frequent appearance on my dinner table before we went gluten-free, but alas, once we went gluten free making them were difficult. Now with the cup for cup replacement flour, it is far easier.
I like to take the time to make two batches at once, then chilling a second batch for a truly quick dinner later in the week. The herb cream sauce with pimentos stirs together in minutes.

Ingredients:

Pimento Herb Cream Sauce

Gnocchi

Directions:

 

Pimento Herb Cream Sauce

  1. Stir ingredients together in a sauce pot.
  2. Bring to a simmer and hold for the gnocchi to be cooked.

Gnocchi

  1. Boil potatoes till tender, approx 45 minutes.
  2. Peel and mash completely.
  3. Stir in flour, salt and egg, mixing till well blended.
  4. Dust counter with  a bit more cup for cup flour
  5. Roll dough to thin rope, then cut into 1 inch pieces.
  6. Let dry at room temperature for ½ hour. (If you want to serve these at a later time, you can place them in the fridge now).
  7. Bring a large pot of water to a boil. Add the salt.
  8. Add large handful of  gnocchi at a time, allow to cook till they float.
  9. Remove and drain, then drop into cream sauce.
  10. Stir and serve.