Prep Time

15 Minutes

Cook Time

8 Minutes

Yield

Serves 4

Description

Most ingredients are available in Antonio’s Market!

Ingredients

For the Gnocchi-

1/2 cup Flour
1/4 cup Extra Virgin Olive Oil
1 lb Russet Potatoes, Peeled, Boiled and Mashed
1 ea Egg
1 tsp Salt

For the Sauce-

1/2 cup Extra Virgin Olive Oil
2 ea Garlic Cloves, Sliced
2 tbsp Fresh Lemon Juice
1 cup Basil Leaves
1 cup Flat-Leaf Parsley Leaves
4 tbsp Capers
1/2 tsp Dried Chile Flakes
2 tbsp Pine Nuts
Salt and Pepper, To Taste

Parmigiano-Reggiano

Method of Preparation

1. Combine the gnocchi ingredients in a food processor until well mixed.
2. Divide the dough into 2 large balls, then roll out to form a rope 3/4 inch in diameter.
3. Flick the pieces off with a fork and drop into boiling water.
4. When they rise to the top, they are done.
5. Meanwhile, combine the sauce ingredients in a food processor.
6. Pulse until a paste forms.
7. Toss together the sauce and gnocchi and sprinkle with freshly grated Parmigiano-Reggiano.
8. Serve immediately.

Recipe Source

Tastes of Italia Magazine, April 2010 Issue