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Hand Rolled Gnocchi

Prep Time:  30 minutes   |    Cook Time:  1 hour   |    Total Time: 1  hour, 30  minutes   |    Servings:  4

Ingredients:

  • 2 large russet potatoes
  • 2 tablespoons  Countryside Creamery  Unsalted Butter
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons  Stonemill  Iodized Salt, divided, plus additional to taste
  • 2 teaspoons  Stonemill  Ground Black Pepper, divided, plus additional to taste
  • ½ teaspoon  Stonemill  Crushed Red Pepper
  • 2 28-ounce cans  Happy Harvest  Crushed Tomatoes
  • 1 cup vodka
  • 16 ounces Friendly Farms  Heavy Whipping Cream
  • 2 tablespoons lemon zest, divided (about 1 lemon)
  • 2 tablespoons lemon juice, divided (about 1 lemon)
  • ½ cup ricotta cheese
  • ¼ cup basil, chopped
  • 2  Goldhen  Large Eggs
  • ¾ cup  Baker’s Corner  All Purpose Flour, plus additional if necessary
  • 1 zucchini, spiralized
  • 1 cup  Simply Nature  Organic Baby Arugula
  • ¼ cup Emporium Selection  Blue Cheese Crumbles
  • 1 tomato, diced

Directions:                                  

  1. Preheat oven to 350°.
  2. Place potatoes on a baking sheet and bake for 40 minutes, or until soft.
  3. Meanwhile, in a large saucepan, melt butter over medium heat; add onions, garlic, 1 teaspoon salt, 1 teaspoon pepper and crushed red pepper. Sauté until translucent.
  4. Add tomatoes and bring to a boil, reduce to simmer, add vodka and cook for 10 minutes. Stir in heavy cream and continue simmering for 30 minutes. Season to taste. Reserve.
  5. In a large bowl, remove skins from potato; discard. Mash potatoes with a fork. Let cool 10 minutes. Stir in 1 tablespoon lemon zest, 1 tablespoon lemon juice, cheese, basil, eggs, flour and remaining teaspoon salt and pepper.
  6. Mix into a soft, slightly sticky dough, adding more flour if necessary. On a floured surface, roll into 2 1-inch logs and slice into 1/2-inch pieces. Roll with a fork or over a floured gnocchi board.
  7. Bring a large pot of water to boil. Cook gnocchi for 3-4 minutes or until gnocchi float to the top.
  8. In a small bowl, toss zucchini, arugula, blue cheese, tomato, remaining tablespoons lemon juice and zest; season to taste with salt and pepper.
  9. Toss gnocchi in a little sauce and place on plate. Top with desired additional sauce and arugula salad.

TIP:  It is best to used cooled potatoes, and not to mash smooth. Using a fork or gnocchi board creates grooves in the pasta which allows more sauce to be captured.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen