Gnocchi Casarecci Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Gnocchi

   Start by boiling the potatoes in a large pot until fork-tender, about 20-25 minutes. Drain and let cool slightly before peeling.

2. 2

   Make the Dough

   Pass the peeled potatoes through a potato ricer or mash them in a bowl. Add the egg, salt, and gradually incorporate the flour until a soft dough forms. Do not overmix.

3. 3

   Shape the Gnocchi

   Divide the dough into small portions and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges.

4. 4

   Cook the Gnocchi

   Bring a pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5. 5

   Prepare the Tomato Sauce

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add grape tomatoes and cook until they burst, about 5-7 minutes. Stir in fresh basil.

6. 6

   Combine and Serve

   Toss the cooked gnocchi in the tomato sauce until well coated. For a Gorgonzola cream sauce, combine Gorgonzola cheese and heavy cream in a saucepan over low heat until melted and mixed. Serve gnocchi topped with the sauce.