• 3 Russet potatoes – boiled, peeled, and put into blender ’til it looks like rice
  • 2 Cups of flour
  • 1 Egg
  • Salt
  1. Mix by hand flour, potatoes, and salt (pinch) gently. Do not overwork the dough.  Take the dough and make a hole in the center. Add the egg, then mix into the dough gently–don’t overwork the dough.  Form a round mound then cut about a 1 inch slab.  Roll the slab out to a long roll about 1/2 inch thick.  Cut the roll into 1 inch pieces.  Take each piece; cut and place it on a fork. Put your thumb print in the center, then put the piece on a plate to harden for a few minutes.
  2. Season about 2 quarts of water to sea level taste.  Once the water is rapidly boiling, drop the gnocchi into it. When it floats (about 3 minutes in) then it is done. Remove and drain.
  • 1 Jar of Marinara
  • 2 Cloves of garlic minced
  • 1 Can of diced tomatoes drained
  • Fresh Basil cubed and some shredded
  • 1 Cup of Mozzarella Cheese cubed
  1. Add the garlic and tomatoes to the Marinara sauce and saute about 10 minutes, then add the cubed basil and cubed cheese. Saute ’til cheese is melted.
  2. Pour over gnocchi, then add a little torn basil and Parmesan cheese on top. Then serve and enjoy.