Fun Fact: Did you know that Marie Antoinette made potatoes “cool” in France, when she ever-so-stylishly decorated her hair with potato flowers? Did you know potato flowers were a thing? Thank god for the Archduchess’ fashion risk- without it, we might be living in a world sans-french fries, which is simply a world we don’t want to be living in.
Also a world that would suck? One without GNOCCHI! Those puffy little pasta balls that melt in your mouth. And how might you ask is Gnocchi made? POTATOES, PEOPLE!
We’re on Marie Antoinette’s page. Potatoes are worthy of praise. Enter: Classic Potato Gnocchi. If the thought of making pasta from scratch is intimidating, this recipe is for you – it’s simple, elegant, and will impress the heck out of anyone lucky enough to eat at your dinner table. We love it topped with a simple marinara with fresh basil, or simply tossed with extra virgin olive oil and some Almond Parm.
Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
Preheat oven to 400º
Pierce each potato several times with a fork and place on a baking sheet. Bake for 1 hour, or until tender.
While still hot, halve each potato lengthwise and carefully scoop the flesh into a potato ricer. Rice each potato into a large bowl. Add extra virgin olive oil, sea salt, and gradually, the flour. Stir gently until a rough dough forms.
Transfer the dough onto a lightly floured surface and gently knead for 1-2 minutes until a smooth, cohesive dough forms. Do not overwork the dough otherwise the gnocchi will be tough.
Divide the dough into 3 equal pieces. Roll each piece into a ¾” thick rope formation. Cut each rope into 1” pieces. Place in a single layer on a baking sheet dusted with flour.
Bring a large pot full of salted water to boil. Add the gnocchi in batches and cook for 2 minutes, or until they float to the surface.
Remove gnocchi with spider strainer and toss immediately with the sauce of your choice.
NOTES + SERVING TIPS
Serve hot, with your favorite sauce.