Although it sounds complex, homemade potato gnocchi is one of the easiest, fail proof healthy pastas that only takes minutes to make. You can make it with regular potatoes, sweet potatoes, or even purple potatoes - the choice is yours! In the fall, I like to add a little bit of pumpkin (2 tbsp.), plus cinnamon with sweet potatoes as the base of the gnocchi. With sage butter and Italian chicken sausage, it's a huge hit.
Ingredients:
4 medium organic russet (or an alternative potato) potatoes
1 teaspoon flake salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups cassava flour, extra to dust
2 tablespoons butter, for pan frying
1 organic sage leaf
Instructions:
Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes. Drain the potatoes and set aside until cool enough to handle but still warm.
Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all clumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs. Then, using your hands, gently mix it into the potatoes until evenly distributed.
Put 1 cups of cassava flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 18-30 seconds in the water, remove.
In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
Enjoy and serve with your favorite sauce and protein.
