Gnocchi
Ingredients:
2 pounds russet Potatoes, peeled and chopped
1 1/2 cups All-Purpose Flour
1 Egg, beaten
1 teaspoon of No. 14 La Spezia Italy Spice Blend
Sea Salt to taste
Optional sauce: Tomato-based Sauce, Pesto, Browned Butter with Sage, and Parmesan Cheese.
Instructions:
Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt.
Bring the pot of water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 45-60 minutes, depending on their size.
Drain the potatoes and let them cool slightly until they are safe to handle. Once cool, peel the potatoes.
Pass the cooked potatoes through a potato ricer until they are smooth. Spread on a clean baking sheet to cool
Once the potatoes have cooled, gather them into a mound on a clean, floured surface. Add 1 1/2 cups of all-purpose flour, 1 teaspoon of No. 14 La Spezia Italy Spice Blend, and a pinch of salt to the mound, mixing until combined.
Create a well in the center of the potato-flour mixture and add the lightly beaten egg. Gradually incorporate the egg into the mixture, kneading gently until a soft dough forms. Be careful not to overwork the dough,
Cut the dough into 4-6 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Using a sharp knife or a pastry cutter, cut the rope into 1-inch pieces.
To shape the gnocchi, gently roll each piece down the tines of a fork or a gnocchi board, applying light pressure with your thumb to create ridges on one side and a small indentation on the other.
Place the shaped gnocchi on a floured baking sheet, ensuring they do not touch each other.
To cook the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi in batches, Cook the gnocchi until they float to the surface, 2-3 minutes, and cook for 30 seconds before removing them
Serve the cooked gnocchi with your choice of sauce.
