Potato Gnocchi with Alfredo Sauce

Potato gnocchi are an easy and not to mention fun to make. Toss them with your favorite sauce and dinner is served!

Gnocchi

3 tablespoons olive oil or butter

1 pound russet potato

1/4 teaspoon salt

1 large egg, beaten

1/8 cup all-purpose flour

1/4 cup self-rising flour

Alfredo Sauce

¼ cup butter

1 ½ cup heavy cream

½ cup Parmesan cheese, grated

½ cup Romano cheese, grated

1 clove garlic, minced

1 egg yolk

¼ cup fresh Parsley, chopped

1 tablespoon fresh thyme leaves

¼ tsp White pepper

a pinch of Nutmeg

Direction

1. Gnocchi. Scrub the potatoes and place them, unpeeled, on a aluminum foil lined baking sheet, in a 400F degrees preheated oven for an hour or until a knife passes all the way through with some resistance. Set aside to cool.

2. Cut each potatoes in half lengthwise. Scoop out pulp in a large bowl; mash the pulp with olive oil or butter. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.

5. Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to an oven safe dish and keep hot in an oven set to 225°F.

6. Creamy Sauce. In a large sauce pan, melt butter over low-medium heat. Add half & half, stirring constantly. Add in salt, white pepper, garlic, nutmeg; stir until well mixed. Stir in egg yolk, cheese, parsley and thyme; stir to incorporate . Simmer over low heat for 2-3 minutes. Spoon sauce over gnocchi and sprinkle with chopped fresh parsley and additional grated parmesan cheese on top if desired.

Hints:

1. Use minimal amount of flour, too much flour will make the gnocchi too dense. 

2. Bake the potatoes instead of boiling or steaming them, so that they get pretty dried out. This way you use less flour.

3. Be sure not to work the dough too much or the gnocchi will be tough.