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!