Hand Rolled Gnocchi

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Hand Rolled Gnocchi is a comforting and simple dish that combines amazing flavors and textures. Made with baked potatoes, the dough is light and fluffy. Ricotta cheese adds a rich texture and flavor to the recipe, while fresh basil gives it an herbal note. A little lemon zest and juice brighten it up, making each bite even more enjoyable than the last. 

The tomato sauce is easy to make, simmered with crushed tomatoes, garlic and onions for a savory base. A splash of vodka brings out the sweetness of the tomatoes, and a swirl of heavy cream makes the sauce smooth, while a pinch of crushed red pepper adds just the right amount of heat to the dish. 

To balance the richness of the gnocchi and sauce, a fresh arugula and zucchini salad adds a refreshing touch. Spiralized zucchini gives a nice crunch, while baby arugula adds a slight bitterness that works well with the creaminess. Crumbled blue cheese adds a tangy flavor, and diced tomatoes for that subtle sweetness. 

This hand-rolled gnocchi recipe is a wonderful choice for family meals, perfect for a cozy lunch or dinner, especially when paired with your favorite wine. 

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