Servings: 2 large servings
-2 cups all-purpose flour (as needed)
-1 teaspoon salt
-Freshly ground black pepper
-1 Tablespoon Garlic Powder
-1 teaspoon dried Chives
1) Bring a large pot of salted water to a boil.
2) Peel potatoes and add to pot.
3) Cook about 15 minutes (tender but still firm).
4) Drain the water and cool the potatoes.
5) Mash the potatoes.
6) Combine 1 cup mashed potato, salt, pepper, garlic powder, chives and egg in a large bowl.
7) Blend in enough flour to make a fairly stiff dough
8 ) Shape portions of the dough into long rolls (like snakes) about 3/4 inch in diameter.
9) On a well-floured surface, cut snakes into ½-1 pieces.
10) Press each piece lightly into the backside of a fork to shape the pieces.
11) Bring a large pot of lightly salted water to a boil.
12) Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.
13) Drain Gnocchi and top with sauce.
Note: You can freeze the gnocchi for up to a month. Do not boil the gnocchi. Place each piece on a baking sheet on parchment paper. Make sure the pieces do not touch each other or else they will stick together. Freeze them on the baking sheet for about 4 hours. Once they are frozen you can put all the pieces in a zip lock bag and store in the freezer. You do not need to defrost the gnocchi before boiling.
Mascarpone Pesto Sauce
-1 cup mascarpone cheese
-3 Tablespoons unsalted butter
-1/2 cup grated parmesan cheese
-1/4 tsp. fresh grated nutmeg
-Heavy Cream as needed
-2 Tablespoons ready-made pesto sauce
1) Add the mascarpone to the melted butter and stir until it has melted and combined.
2) Add nutmeg to the mascarpone mixture and combine well.
3) Add all of the Parmesan cheese at once and stir it into the mascarpone mixture off the heat.
4) Adjust the sauce consistency with the half and half.
5) Add the pesto sauce and stir.