Idaho® Potato Gnudi with Quick Marinara

Ingredients:

Potato Gnudi

  • 2 medium-sized russet Idaho® potatoes, peeled
  • 1 cup Parmesan cheese plus more for topping, finely grated
  • 1 egg
  • ¾ cup whole milk ricotta cheese
  • ½-¾ cup semolina flour
  • Kosher salt to taste
  • ½ teaspoon cracked black pepper
  • 3 tablespoons butter
  • 2 tablespoons olive oil

Quick Marinara

  • 1 28-ounce can of plum tomatoes in juice
  • 1 onion, diced
  • ½ cup salted butter
  • 2 cloves garlic
  • 3-5 fresh tomatoes
  • Handfuls of fresh torn basil (measure with your heart)
  • Salt and pepper to taste 

Directions:

Potato Gnudi

  1. Quarter the potatoes and boil until soft.
  2. Drain the potatoes and place in a large mixing bowl. Cool the potatoes by smashing them with a fork until warm. 
  3. Add the cheese, egg, flour, salt, and pepper, then mix with a fork to bring the dough together. If the dough is too wet, add more flour 1 tablespoon at a time. 
  4. Lightly flour the surface of a baking sheet. Using a tablespoon, scoop the dough and gently form into a 2-inch tube on the sheet.
  5. Bring a large pot of salted water to gentle boil. Add half the dumplings to the water. Be sure the boil does not become too vigorous to cook properly.
  6. Melt 2-3 tablespoons of butter in a skillet and add the olive oil over medium-high heat. 
  7. Boil the dumplings 5-6 minutes. Use a slotted spoon to remove them from the water and place them into the hot butter and oil.
  8. Fry on both sides until golden, flipping only once. 
  9. Serve on a bed of fresh marinara sauce. Top with more marinara and clouds of freshly grated Parmesan. 

Quick Marinara

  1. Place all ingredients in a large sauce pot. Use a potato masher to gently break up the whole tomatoes.
  2. Simmer over medium heat 30 minutes.
  3. Add more basil, if desired, and serve under the gnudi. Enjoy!

 

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Yield: 4 (roughly 16 dumplings)

Source:
Danielle Kartes
Food Blogger
Rustic Joyful Food

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