Sylvie’s Authentic Italian Gnocchi

Ingredients

• 2 lbs (1 kg) potatoes, about 3 large, with skins on
• 2 tbsp Rosemary Garlic Seasoning, optional
• Sea Salt, to taste
• 1 ¹⁄₄ - 1 ¹⁄₂ cups all-purpose flour
• 1 egg, lightly beaten
• ¹⁄₄ cup potato starch
• 24 cups Vegetable Broth, or water
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 cup olive oil
• 2 - 3 tbsp Herb & Garlic Dip Mix
• Grated parmesan, to taste, optional

Preparation

1. Place potatoes and Rosemary Garlic Seasoning in a pasta pot. Cover potatoes with water, then bring to a boil. Simmer until fork tender.
2. Drain potatoes. When cool enough to handle, peel potatoes, then chop into smaller pieces. Pass potatoes through a ricer or food mill (this will give the dough a smooth, uniform texture rather than just mashing). Taste and season with Sea Salt.
3. Place cool mashed potatoes onto a counter lightly dusted with flour. Form into a mound and create a hollow in the centre. Pour in egg. Using a fork, mix in.
4. Mix flour with potato starch. Add flour mixture, a little at a time to form a dough. At some point start to work the dough with your hands, kneading gently. Dough should feel elastic and moist, but not sticky.
5. Working with floured hands, place dough on a large cutting board dusted with more flour. Divide dough into small balls, then roll to form a rope about the width of your index finger. Slice into pieces (about 3⁄4–1-inch).
6. Using your finger, make indents in centre of each piece of dough to form a pillow (good for catching sauce). Or using the tines of a fork, roll dough pieces over tines to create ridges.
7. As gnocchi are made, place on Sheet Pan lined with Sheet Pan Liner or parchment paper. Freeze gnocchi in a single layer, then portion into a freezer bag for easier storage.
8. To cook, bring water or Broth to a boil in a pasta pot. Carefully drop in fresh or frozen gnocchi, a few at a time. As soon as they float on the surface, remove with a slotted spoon. Arrange in a warm serving dish and drizzle with your favourite sauce.
9. Whisk olive oil with Herb & Garlic Dip Mix. Warm in the microwave, then drizzle over gnocchi. Finish with grated parmesan cheese, if you wish.