Idaho® Potato Gnocchi in Pimento Herb Cream Sauce
Gnocchi made a frequent appearance on my dinner table before we went gluten-free, but alas, once we went gluten free making them were difficult. Now with the cup for cup replacement flour, it is far easier.
I like to take the time to make two batches at once, then chilling a second batch for a truly quick dinner later in the week. The herb cream sauce with pimentos stirs together in minutes.
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
- Stir ingredients together in a sauce pot.
- Bring to a simmer and hold for the gnocchi to be cooked.
Gnocchi
- Boil potatoes till tender, approx 45 minutes.
- Peel and mash completely.
- Stir in flour, salt and egg, mixing till well blended.
- Dust counter with a bit more cup for cup flour
- Roll dough to thin rope, then cut into 1 inch pieces.
- 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).
- Bring a large pot of water to a boil. Add the salt.
- Add large handful of gnocchi at a time, allow to cook till they float.
- Remove and drain, then drop into cream sauce.
- Stir and serve.