Ingredients
Directions
- 1
Boil potatoes by adding to a large pot of generously salted, cold water, once at a rolling boil cook for ~30 mins or until center is soft when a knife is inserted
- 2
Remove potatoes but keep the boiling water on the stove for use later. You may need add more water
- 3
Let potatoes rest until cool enough to handle. In the meantime, add sauce to a large pan over low heat to warm.
- 4
Remove potato skins and then using a cheese grater, grate potatoes, set aside
- 5
In a bowl, whisk flour and salt and dump onto a clean countertop, making an indent in the center to pour the beaten egg.
- 6
Add egg to center of flour and slowly incorporate flour until no longer sticky
- 7
Add potato little by little, slowly incorporating more of the flour and kneed the dough until all potato is incorporated and dough is no longer sticking to hands (may need to add more flour or not use all the flour as you go depending on size of potatoes). Form dough into a ball
- 8
Cut dough ball into 4 equal sections. Working section at a time, roll out the dough ball into a 1” thick rope. Cut into 1” long sections. Repeat for all dough balls
- 9
Using the back of a fork or a gnocchi board, roll each dough section downward with thumb using medium pressure
- 10
In batches, add gnocchi to boiling water, making sure they don’t stick together at the bottom of the pot. Gnocchi will float when they are done (~3 mins). Remove gnocchi with a slotted spoon and immediately add to sauce to avoid sticking
- 11
Garnish with cheese and basil
