tastesofitaliamagazine / Basics of the Italian

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Description	Gnocchi with Spicy Herb Basics of the Italian Kitchen Toggle Navigation Home Subscribe About Us Contact Us Gnocchi with Spicy Herb Sauce Gnocchi 1 pound Russet potatoes, peeled,
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Basics of the Italian Kitchen Toggle Navigation Home Subscribe About Us Contact Us Gnocchi with Spicy Herb Sauce Gnocchi 1 pound Russet potatoes, peeled, boiled and mashed 1⁄2 cup flour 1 egg 1 teaspoon salt 1⁄4 cup olive oil Sauce 1⁄2 cup extra virgin olive oil 1 cup flat-leaf parsley leaves 1 cup basil leaves 2 tablespoons pine nuts 4 tablespoons capers 2 garlic cloves, sliced 2 tablespoons fresh lemon juice 1⁄2 teaspoon dried chile flakes Salt and pepper to taste Parmigiano-Reggiano Combine the gnocchi ingredients in a food processor until well mixed. Divide the dough into two large balls, then roll out each ball to form a rope 3/4-inch in diameter. Flick short pieces off with a fork and drop into boiling water. When they rise to the top, they are done. Meanwhile, combine sauce ingredients in a food processor or blender and pulse until a paste forms. To serve, toss together the sauce and gnocchi and sprinkle with freshly grated or shredded Parmigiano-Reggiano cheese. Makes 4

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