Name: Sun-Dried Tomato Gnocchi with Basil Cream Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Cuisine: Italian
Ingredients: 2 1/2 pounds potatoes (about 4 lg. potatoes or 6 sm. potatoes); 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough; 1 egg; 1/2 teaspoon salt; ¼ cup DeLallo Simply Pesto Sun-Dried Tomato, Basil and Cheese; ½ cup of flour for dusting; 1 tablespoon butter; 1 onion, finely chopped; 2-3 garlic cloves, minced; 1 cup fresh basil, roughly chopped; 1 teaspoon DeLallo Dipping Seasoning Spices 4 oz. Roasted Garlic and Parmesan Seasoning Spice; 1 cup heavy whipping cream; 2 teaspoons fresh lemon juice; Salt and pepper to taste

Ingredients

2 1/2 pounds potatoes (about 4 lg. potatoes or 6 sm. potatoes)

2 1/2 cups all-purpose flour, 1/2 cup or more for working dough

1 egg

1/2 teaspoon salt

¼ cup DeLallo Simply Pesto Sun-Dried Tomato, Basil and Cheese

½ cup of flour for dusting

1 tablespoon butter

1 onion, finely chopped

2-3 garlic cloves, minced

1 cup fresh basil, roughly chopped

1 teaspoon DeLallo Dipping Seasoning Spices 4 oz. Roasted Garlic and Parmesan Seasoning Spice

1 cup heavy whipping cream

2 teaspoons fresh lemon juice

Salt and pepper to taste

Directions

In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. (Dry potatoes are good. Water potatoes are bad.) Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.

Drain well. Remove potatoes and drain well. Allow them to cool in a colander or over cheesecloth.

Peel boiled potatoes, removing any brown spots that might be below the skin. Using a potato ricer, rice peeled potatoes. If they appear watery at this point, allow them to rest on a dishtowel to absorb excess water.

Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour. Sprinkle with salt.

Using your hands, scoop out the center of your mound to make a well. Break egg into the center of the well. Beat the egg with a fork. Add the pesto and slowly start to pull in flour and potato to mix ingredients with fork.

Stir with a fork until dough begins to form. Knead by hand until the dough no longer sticks. Transfer to a lightly floured surface and form into a loaf shape.

To form gnocchi, use a knife to cut dough into 1” strips. Roll out each strip by-hand into long ropes. Cut each rope into 1” pieces. To create gnocchi’s signature ridges (optional), press the back of a fork into each piece. Dust gnocchi pieces with flour, cover and set aside until ready to cook.

Heat the butter in a saucepan over medium-high heat. Add the onion and cook until translucent, about 6-8 minutes.

Add the garlic, basil and seasoning spices and cook for another 30 seconds.

Stir in the cream. Simmer for 7-9 minutes, until sauce thickens and easily coats the back of a spoon.

Transfer sauce to a food processor or blender (or immersion blender) and pulse until smooth.

Meanwhile, bring 5 quarts of salted water to a boil in a large pot.

Pour the sauce back into the saucepan. Add the lemon juice, salt and pepper. Bring back to a simmer.

Cook gnocchi according to package instructions. Once they float to the top, they are ready. Remove gnocchi with a slotted spoon and immediately transfer to the simmering sauce. Divide into 6 bowls or serve family-style.