Potato Gnocchi With Parsley Sauce

Name: Potato Gnocchi With Parsley Sauce
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
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

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Recipe by Miss Emma

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.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
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.
Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.

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