Soft and billowy garlic and herb gnocchi, perfect for kids to make and adults to enjoy! Serve with your favorite sauce.
Garlic and Herb Potato Gnocchi
Soft and billowy garlic and herb gnocchi, perfect for kids to make and adults to enjoy! Serve with your favorite sauce.
Equipment
- Mixing bowl
- Fork
- Baking sheet
- pot
- Knife
Ingredients
- 1 pound 455 g red potatoes
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 cup 125 g all-purpose flour, plus more for dusting
- ½ teaspoon dried basil or 1 tablespoon 3 g finely chopped fresh basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prick a few holes in the potatoes with a fork and bake uncovered for 1 hour.
- Remove the potatoes from the oven and let them cool completely.
- Scoop out the potato flesh and place it in a mixing bowl, discarding the skins.
- Add olive oil to the potatoes and mash until smooth with minimal lumps.
- Add flour, basil, garlic powder, onion powder, salt, and pepper to the bowl.
- Knead the mixture into a soft dough, adjusting flour as needed.
- Turn the dough onto a floured surface and divide it into 4 equal pieces.
- Roll each piece into an 8-inch (20 cm) rope.
- Cut each rope into 12 equal pieces.
- For storage, freeze gnocchi on a baking sheet, then transfer to an airtight container.
- To cook fresh, bring a pot of water to a boil.
- Add the gnocchi in batches and boil until they float to the surface.
- Serve immediately with sauce or sauté in olive oil with salt and pepper.
Notes & Wine Advice
Wine Advice:
Pair with a light white wine such as Pinot Grigio or a dry rosé.
Pair with a light white wine such as Pinot Grigio or a dry rosé.
Nutrition values
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 6 g | Sugar: 1 g