Gnocchi Recipe

Yael

ingredients

White Cheese Sauce

1
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
2
Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough.
3
Turn dough out on a well floured board. Knead lightly.
4
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick.
5
With a knife dipped in flour, cut into bite-size pieces.
6
Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
7
For cheese sauce:
8
melt the butter, then add the flour and mix. Cook for about 10 seconds, and then start adding the milk in a very thin stream. Mix well and cook until its pretty thick. Now add the cup of shredded cheese.

Alternative version:

1
Potato Gnocchi with Tomato Basil Sauce (NY Times)
2
Gnocchi:
3
4 medium Idaho potatoes
4
2 egg yolks (I use 1 whole egg)
5
1/4 c. olive oil
6
salt and pepper
7
2 c. flour
8
Cook potatoes and refrigerate overnight (not really necessary, also makes potatoes impossible to mash). Mash or rice potatoes, spread on a flat surface and make a well. Beat yolks and pour into well; add oil, salt and pepper. Stir slowly. While mixing, knead in flour to form a moist but not sticky dough. Divide dough in four parts, roll each part into a 1” rope and cut into 1/2” pieces. Dust with flour. Make a indentation in each piece with a finger tip. Bring a large pot of salted water to a boil and drop in all the gnocchi at once. When they float to the top, remove them and drop them into ice water (or serve immediately).
9
Sauce:
10
1/4 c. olive oil
11
3 cloves garlic, thinly sliced
12
1 1/2 lbs. cherry tomatoes
13
basil, salt and pepper
14
Heat oil and add garlic. Cook till golden, increase heat to high and add tomatoes. Lower heat when tomatoes begin to burst and simmer 30 minutes. Ten minutes before end, add basil, salt and pepper and stir.