Homemade Potato Gnocchi Recipe with Arrabbiata Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

Bake medium to large russet potatoes on a sheet tray in the oven at 375 degrees for 60 to 70 minutes until completely baked.

Let the potatoes cool for 20 to 30 minutes before peeling them with a paring knife.

Use a potato ricer to mash the cooled potatoes until smooth.

In a separate bowl, whisk a few eggs and then pour them over the riced potatoes.

Add Bob's Red Mill Organic All-Purpose Flour and sea salt to the potato mixture and mix together with hands to form a dough, being careful not to overwork it.

Lightly dust a clean surface with flour and knead the dough gently for about a minute until combined.

Take about a cup of the dough and roll it out into a long snake shape, then cut into three-quarter inch pieces using a bench knife or chef's knife.

Use a gnocchi board or fork to create grooves on each piece of gnocchi, then set them aside on a sheet tray dusted with flour or parchment paper.

In a pot of boiling salted water, cook the gnocchi until they float to the surface, which takes a few minutes.

In a hot sauté pan, add butter and brown the gnocchi on all sides after removing them from the boiling water with a slotted spoon.

Finish the Arrabbiata sauce by adding salt and pour it over the browned gnocchi, tossing gently to combine.

Plate the gnocchi and top with grated Parmesan cheese, fresh basil, and additional tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens