Idaho® Potato Gnudi with Quick Marinara | Idaho Potato Commission
Potato Gnudi - Quarter the potatoes and boil until soft. - Drain the potatoes and place in a large mixing bowl. Cool the potatoes by smashing them with a fork until warm. - Add the cheese, egg,...
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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
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