Potato Gnocchi With Parsley Sauce

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  medium baking potatoes
• 1  teaspoon salt
• 2  eggs
• 2  cups flour (plus more as needed)
• 1 1⁄2 cups  chopped fresh parsley
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup extra virgin olive oil
• 2  tablespoons capers
• 1⁄2 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.