Gnocchi with Alfredo sauce
for the Gnocchi
1/4
c. (or 1 large) egg, lightly beaten
1
c. flour or more to keep it from getting sticky
salt to taste
small
amount of butter, if desired
When
your potatoes have cooled off mix in 1 cup of flour, egg, and salt to taste.
Flour a large wooden cutting board and gently knead the dough adding flour a little
at a time until the dough is moist but not sticky. (Mine were just slightly
sticky) It should feel almost billowy. Cut the dough into 8 pieces. Gently roll
each piece into a snake roughly the thickness of your thumb. Use a knife to
cute pieces every 3/4th inch. Dust with a bit more flour. Make an indentation
on each piece with a fork. You can find more detailed directions to shape them online, but my take is it doesn't have to be fancy, but it's nice to have
them uniform and have a little texture to catch the sauce.
Set each gnocchi aside on a floured surface until you are ready to boil them. They may get stickier as you let them sit, so wax paper with flour on top of that would be a good idea, as would grouping them by 20.
Set each gnocchi aside on a floured surface until you are ready to boil them. They may get stickier as you let them sit, so wax paper with flour on top of that would be a good idea, as would grouping them by 20.
With
your potato water boiling again, cook the gnocchi in batches by dropping them
into the water about 20 at a time. Keep an eye on them - it doesn't take long.
They will let you know when they are cooked by popping up to the surface of the
water. I let them float there about half a minute more to make sure they were
cooked through to the center - you can sample one to make adjustments. Have a
large platter ready and use a slotted spoon to fish them out of the water. I
sprayed my pile with a little olive oil before I added a newly cooked batch on
top to keep them from sticking together. Continue cooking until all are done.
Add your sauce and serve!
Homemade Alfredo sauce
3/4 a stick of butter
Homemade Alfredo sauce
3/4 a stick of butter
1
c. fat free milk
3/4
cup fresh shredded Parmesan (grated works too)
1
tsp. flour
1/4
tsp. garlic powder
1/4
tsp. ground pepper, if desired
In a medium sauce pan, heat butter until it melts then whisk in the flour and spices before adding the milk and cream. When it just begins to bubble stir in Parmesan cheese. Continue cooking on medium to low until mixture thickens and your pasta is ready.
In a medium sauce pan, heat butter until it melts then whisk in the flour and spices before adding the milk and cream. When it just begins to bubble stir in Parmesan cheese. Continue cooking on medium to low until mixture thickens and your pasta is ready.
I
cooked 2 slices of bacon beforehand to crumble over this, and also added about
a half a cup fresh chopped tomato stirred with a little olive oil and onion
powder and heated in a small saucepan. I would have just stirred the tomatoes into my
sauce, but I had objections from one of the picker members of my family so I
kept it separate & customizable :)
I
also served with a side of asparagus. My favorite way to get perfectly cooked
asparagus is to cut it into 1 inch pieces and boil for only 5 minutes. Should
be easy to puncture with a fork, still with a slight crunch, not mushy, Check
with a fork, taste it, and rinse with cool water if you need to stop the
cooking process fast.
Mmmm... so good! The leftovers were too. So nice when I hit on something even Lily is pleased with, and I got requests to make this again!


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