Idaho® Potato Gnudi with Quick Marinara | Idaho Potato Commission

Ingredients

• 2 medium-sized russet Idaho® potatoes, peeled
• 1 cup Parmesan cheese plus more for topping, finely grated
• 1 egg
• ¾ cup whole milk ricotta cheese
• ½-¾ cup semolina flour
• Kosher salt to taste
• ½ teaspoon cracked black pepper
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 28-ounce can of plum tomatoes in juice
• 1 onion, diced
• ½ cup salted butter
• 2 cloves garlic
• 3-5 fresh tomatoes
• Handfuls of fresh torn basil (measure with your heart)
• Salt and pepper to taste