Gnocchi Recipe
Home Made Gnocchi with Choice of Pesto, Gorgonzola or Napoletana Sauce
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Ingredients
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Gnocchi
Pesto Sauce
Gorgonzola Sauce
Napoletana Sauce
Method
Gnocchi Preparation
- 1
- 2
Mash the Potatoes
Once the potatoes are cool enough to handle, peel the skins off and mash them in a large bowl until smooth.
- 3
- 4
Shape the Gnocchi
Divide the dough into sections. Roll each section into a log about 3/4 inch in diameter. Cut into 1 inch pieces and gently press each piece with a fork to create ridges.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon.
Pesto Sauce Preparation
- 6
Blend Ingredients
In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, olive oil, and salt. Blend until smooth.
- 7
Adjust Consistency
If the pesto is too thick, add more olive oil, a tablespoon at a time, until desired consistency is reached.
Gorgonzola Sauce Preparation
- 8
- 9
Add Cream and Cheese
Stir in the heavy cream and Gorgonzola cheese. Continue to stir until the cheese has melted and the sauce is creamy.
- 10
Season
Add black pepper to taste and stir well.
Napoletana Sauce Preparation
- 11
Sauté Garlic
In a saucepan, heat olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes.
- 12
Add Tomatoes
Add the canned crushed tomatoes and salt to the saucepan. Stir to combine.
- 13
Simmer
Let the sauce simmer for about 20 minutes, stirring occasionally. Stir in chopped basil before serving.
