POTATO GNOCCHI IN HERB-GARLIC SAUCE

SERVES 4 TO 6 PORTIONS

1 large russet potato (14 to 16 oz), peeled and cut into 2-inch pieces

1 1/4 cups all-purpose flour, plus extra for rolling

1/2 tsp. sea salt

1/4 tsp. ground nutmeg

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil, plus more as needed

1 garlic clove, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

Parmesan Topping

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 7.3g (1.7g S.Fat)
Carbs: 42.8g
Protein: 7.4g
Sugar: 1.1g
Sodium: 253mg

METHOD

Cover the potato pieces with cold water in a large pot. Bring to a boil, covered. Cook until the potatoes are tender when pierced with a fork. Return to the pot after draining. Pass the potatoes through a potato ricer or mash them thoroughly while they are still warm. Then, transfer to a medium bowl and set aside to cool completely.

To the potatoes, add flour, salt, nutmeg, and pepper. To combine, use a large spoon to stir everything together. Knead the dough with your hands for 1 to 2 minutes, or until a soft, slightly sticky dough forms. Flour the work surface and your hands generously. Working with a handful of dough at a time, roll the dough into 1 inch diameter ropes. Using a sharp knife, cut each rope into 1-inch-long pillows.

Bring a medium saucepan of salted water to a boil. In a large non-stick skillet over medium heat, heat the oil.

When the water is boiling, reduce the heat to a low simmer and add the gnocchi, about 20 at a time. In about 2 minutes, the gnocchi will begin to float. Allow to cook for 2 minutes after the last gnocchi has floated to the surface. Transfer the gnocchi to the skillet with the oil using a slotted spoon. Combine the garlic, basil, and oregano in a mixing bowl. Allow for a few minutes on each side to cook. As needed, add more oil and seasoning. You'll need to do this in batches until all of the gnocchi are cooked. Season with salt and pepper, then top with Parmesan Topping and parsley.