Ingredients
2 lbs. Russet potatoes (or baking potatoes) (need 2 cups)
2 lg Egg yolks
1 ¼ cup All-purpose flour
1 tsp Salt
½ tsp Black pepper
1 tsp Garlic, minced
Directions
Preheat the oven to 400F.
Wash potatoes and wrap in foil. Bake for about 1 hour or until potatoes are soft and you are able to pierce with a knife.
Halves the potatoes and scoop out the insides. Once slightly cooled, grate or rice the potatoes. Transfer about 2 cups of lightly packed potato into a bowl and stir in the eggs yolks, minced garlic and salt. Then add the flour.
Knead until it forms a stiff dough. Will be firm but slightly sticky.
Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.
Remove from the water using a slotted spoon. They are now ready to serve in preferred preparation.
Preparation suggestion.
In a large frying pan, melt 3 tbsp of butter. Once the butter starts to brown, add the boiled gnocchi. Toss until gnocchi is brown. Season with salt, black pepper and sprinkle with about 2-3 tbsp of parmesan cheese (or nutritional yeast if dairy free is preferred). Squeeze about ½ tsp of lemon juice onto the gnocchi and serve immediately.
Recipe option for pasta sauce:
Sunflower Seed Herb Pesto
Prep Time: 10 mins Total Time: 10 mins Serves: 8
Ingredients: Adapted from bonappetit.com
1/2 cup raw shelled sunflower seeds, soaked in water overnight
1 small garlic clove
2 cups (packed) arugula leaves
1 cup (packed) fresh basil leaves, parsley, chives (all of them or choose one)
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt
Preparation:
Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1 inch. Cover; soak overnight at room temperature. Drain and rinse seeds.
Purée sunflower seeds, garlic, arugula, basil, oil, honey, and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick.