ARCHIVE | POTATO GNOCCHI
HACCP rules:
Prep Time:
Yield
Shelf Life
- 10 ozGnocchi – PotatorecipeARCHIVE | POTATO GNOCCHI
- 2 tspevooARCHIVE | POTATO GNOCCHI
- 1 tbspGarlic – SlicedrecipeARCHIVE | POTATO GNOCCHI
- 6 flozSauce – Fresh TomatorecipeARCHIVE | POTATO GNOCCHI
- 1/2 ozunsalted butterARCHIVE | POTATO GNOCCHI
- 1/4 tspkosher saltARCHIVE | POTATO GNOCCHI
- 1/8 tspcrushed red pepper flakesARCHIVE | POTATO GNOCCHI
- 60 gbuffalo mozzarellaARCHIVE | POTATO GNOCCHI
- 1/2 ozCheese – Parmigiano – GroundrecipeARCHIVE | POTATO GNOCCHI
- 1 1/2 gfresh basilleavestorn
- 1 1/2 gfresh oreganoleaves
- 1 1/2 gfresh parsleyleaveswasheddried
- 1 tspfinishing evooARCHIVE | POTATO GNOCCHI
- 3/4 ozparmigiano-reggianoribbon cut
- 1
Cook Potato Gnocchi in boiling salted water until cooked through and float to the surface, about 4-5 minutes.
- 2
Heat evoo in a saute pan over medium heat. Add Sliced Garlic. Cook until light golden brown
- 3
Add Tomato Sauce and butter to the pan. Season with kosher salt and crushed red pepper. Continue to cook until the sauce is reduced by half, about 3 to 4 minutes.
- 4
Add mozzarella. Cook until the cheese melts and is emulsified into the sauce.
- 5
Drain Gnocchi well and add to the pan. Gently toss to coat the gnocchi evenly with the sauce.
- 6
Add Ground Parmigiano. Gently toss to combine. Continue cooking until the sauce is slightly reduced.
- 7
Add basil, oregano and parsley. Gently toss to combine. Taste and adjust seasoning as needed.
- 8
Spoon Gnocchi into the center of a warm bowl, pulling all the sauce from the pan into the bowl.
- 9
Drizzle evoo over the pasta.
- 10
Using a ribbon cut grater, evenly distribute parmesan over the pasta, as shown in the photo.
Description
Serving Size
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