Potato Gnocchi With Parsley Sauce

Miss Emma's Note:

Antonio Cecconi - Betty Crocker’s Italian Cooking ---------- I made this without parmesan to make it dairy-free, but it can definitely benefit from a stronger flavor… So I’d recommend either parmesan, or using a bit of lemon zest and juice.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 medium baking potatoes
• 1 teaspoon salt
• 2 eggs
• 2 cups flour (plus more as needed)
• 1 ½ cups chopped fresh parsley
• ½ cup grated parmesan cheese
• ½ cup extra virgin olive oil
• 2 tablespoons capers
• ½ teaspoon pepper
• 2 garlic cloves , cut up
• 4 quarts water
• 1 tablespoon salt

Directions:

1. Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
2. Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
3. Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
4. Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
5. Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.

Reviews

[Chef Kate]

This is very good gnocchi, tho rolling the individual pieces down the tines of a fork does make the gnocchi much more receptive to the sauce. I did not love the sauce -- the capers were interesting but not all that satisfying in this context. The slightly bitter edge was not pleasant -- the addition of pine nuts or almonds to the sauce might resolve that.