dumplings are pasta too

gnocchi ingredients

2 lbs of russet potato

1 lbs yukon gold potato

(or approximately 1-2 potato per person)

*feel free to substitute or use one variety of potato, I prefer a mix for a nice balance of starches and sugars

2 eggs (optional)

2-3 cups 00 flour (substitute rice flour for gluten free)

(you can substitute all-purpose flour - the amount will vary depending on the moisture content of your potatoes)

salt

gnocchi instructions

1. rinse / scrub potatoes of excess dirt, drain.

2. using a knife or fork, poke only a few holes in the potato.

3. toss generously with salt.

4. place onto a baking sheet and into a preheated (350F) oven for approx. 90 minutes.

5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance.

6. lower oven to lowest setting and allow potatoes to stay hot until ready to use.

***stop here for cook-along***

7. working while the potatoes are hot, peel, and rice into a large bowl. (Reserve skins for stock)

8. dump onto a work surface, and cut the potatoes with a bench scraper to cool.

9. once cooler, add the eggs, salt, and mix to combine.

10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.

11. continue to mix until the dough holds together, is less tacky, and becomes smooth.

12. roll into logs and cut to desired size.

sasto family red sauce

2oz butter (optional)

1ea medium yellow onion, sliced thick (1/4")

1 1/2cup olive oil

1/4tsp dried oregano

1/8tsp dried or fresh thyme

1-2cup fresh basil

4ea italian sausage or ground meat, raw (optional)

4 clove garlic

28oz can crushed tomato

(you can double the tomato amount, like me, and have leftovers)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. sear sausages or meat on all sides, and set aside.

4. add crushed or milled tomatoes and juices.

5. season with salt, sugar, and dried herbs.

6. return sausages and simmer for 30 minutes to 1 hour uncovered.

kitchen equipment

food mill or potato ricer - (substitute box grater or bench scraper)

bench scraper - (substitute cleaver or pastry card)

pasta pot (for boiling water)

pot or pan (for marinara)

saute pan (for gnocchi)

strainer or spider

spoon & fork

kitchen towel

cutting board / kitchen knife

flour for dusting