(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.
Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Homemade Potato Gnocchi to freeze and enjoy later.
Homemade Potato Gnocchi
Total time: 2 hours
Servings: 2-4
2 medium Yukon Gold or russet potatoes
3/4 teaspoon sea salt, divided
2 teaspoons water
1 cup all-purpose flour, divided, plus additional, for surface
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon white pepper
2 large egg yolks
Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
Fresh gnocchi can sit at room temperature 30 minutes before cooking.
To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.
Source: Rouxbe
