Make Ahead Basil Gnocchi

4
Medium
Appetizers

Characteristics

Nutritional Facts Per Serving

380
Calories
12 g
Protein
83 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 380
  • Lipides 3 g
    • Saturated fat  1 g
  • Cholesterol 95 mg
  • Sodium  330 mg
  • Carbs 83 g
    • Sugar  2 g
  • Protein 12 g

Ingredients

  • 2 eggs
  • 2/3 cup (150 mL) loosely packed basil leaves, very finely chopped
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 lb (1 kg) russet potatoes, peeled and cut into large chunks
  • 1 1/2 cups (375 mL) all-purpose flour, divided (approx.)

Method

  1. In bowl, whisk together eggs, basil, 1/2 tsp (5 mL) salt and pepper. Set aside. Place potatoes in large saucepan and cover with cold salted water; bring to a boil. Cook 12 to 15 min. until tender. Drain well.
  2. While still hot, pass potatoes through a ricer onto lightly floured work surface. Mound riced potatoes and a make a well in the centre. Allow potatoes to cool until barely warm. Pour egg mixture and 1 1/4 cups (300 mL) flour into the well. Using a fork, stir flour and egg mixture to gradually incorporate potatoes to form dough. Gently knead dough, adding remaining flour a bit at a time, as needed, just until a smooth dough comes together.
  3. Divide dough into 6 portions. Roll each portion into 1/2-in. (1-cm) thick rope. Cut ropes into 1-in. (2.5-cm) pieces. Lightly roll each piece on tines of fork to create indentations. Line a baking sheet with clean tea towel lightly dusted with flour. Arrange gnocchi in single layer on tea towel. Freeze 2 hr. or until frozen through. Transfer gnocchi to airtight container or re-sealable freezer bags. Freeze up to 1 month. Or gnocchi can be cooked immediately after rolling.
  4. To cook: Add batches of fresh or frozen gnocchi into large saucepan of boiling salted water. Cook 3 to 5 min., until gnocchi float to surface. Remove with slotted spoon. Toss gently in warm tomato sauce or melted butter. Serve sprinkled with Parmesan cheese.

TIP: A ricer ensures potatoes will be very smooth which is essential for light-textured gnocchi

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