Idaho® Potato Gnocchi in Pimento Herb Cream Sauce

Ingredients:

Pimento Herb Cream Sauce

• 1 cup half and half
• 1 teaspoon potato starch
• 2 tablespoons minced herbs- parsley, rosemary, thyme 
• 2 tablespoons minced pimentos or fresh red pepper
• ¼ teaspoon salt
• ½ teaspoon pepper

Gnocchi

• 2 lb. Idaho® russet potatoes (about 4 medium), scrubbed
• 1-1/2 cups Bob’s Red Mill© Cup for Cup flour, more for kneading and rolling
• 1 tsp. kosher salt
• 1 large egg, lightly beaten
• 2 tablespoons salt for adding to the cooking water

Directions:

Pimento Herb Cream Sauce

1. Stir ingredients together in a sauce pot.
2. Bring to a simmer and hold for the gnocchi to be cooked.

Gnocchi

1. Boil potatoes till tender, approx 45 minutes.
2. Peel and mash completely.
3. Stir in flour, salt and egg, mixing till well blended.
4. Dust counter with  a bit more cup for cup flour
5. Roll dough to thin rope, then cut into 1 inch pieces.
6. Let dry at room temperature for ½ hour. (If you want to serve these at a later time, you can place them in the fridge now).
7. Bring a large pot of water to a boil. Add the salt.
8. Add large handful of  gnocchi at a time, allow to cook till they float.
9. Remove and drain, then drop into cream sauce.
10. Stir and serve.

Notes:

An option for a richer tasting sauce comes from Monica Kass Rogers and starts with making a roux. 

1. Melt 2 tablespoons butter in a sauté pan.
2. Whisk in 2 tablespoons potato starch flour.
3. Whisk in 1/2 cup dry white wine.
4. Add 3/4 cup half and half and stir until thickened, adjusting as needed for desired consistency with extra half and half.
5. Stir in minced herbs, saving some to sprinkle on top of finished dish.
6. Stir in julienned pimientos.
7. Season to taste with sea salt and fresh-cracked tri-color pepper.