Gnocchi is a pasta based on potato, making it a less bloating alternative to other kinds of pasta. They are substantial and can be roasted in butter and other ingredients.
- sage or oregano or thyme
- Boil potatoes (with their skins) until mashable.
- Slice potatoes in two and scoop them out of their skin.
- Mash with a potato-masher while adding kosher salt.
- Slowly begin to add flour while mashing and kneading until there are no lumps of potato and the potato/flour mixture takes on a dough-like consistency.
- Begin to boil more water with lots of kosher salt added.
- Flour a work surface, pinch off some of the dough and roll it on the surface into a long chubby snake.
- Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation.
- Add the pieces to the boiling water. They will rise to the top when they are ready.
- In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition.
- Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water.
- Serve gnocchi on a plate, grate on Parmigiano-Reggiano cheese liberally. Add garnish if desired.
- Luke Smith