Idaho® Potato Gnocchi in Pimento Herb Cream Sauce | Idaho Potato Commission
Gnocchi made a frequent appearance on my dinner table before we went gluten-free, but alas, once we went gluten free making them were difficult. Now with the cup for cup replacement flour, it is far...
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Cooking tools:
- Potato masher
- Saucepan
- Pot
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Slotted spoon
- Peeler
- Whisk
- Stove
- Refrigerator
Ingredients
- 1 cup half and half
- 1 teaspoon potato starch
- 2 tablespoons minced herbs- parsley, rosemary, thyme
- 2 tablespoons minced pimentos or fresh red pepper
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 lb. Idaho® russet potatoes (about 4 medium), scrubbed
- 1-1/2 cups Bob’s Red Mill© Cup for Cup flour, more for kneading and rolling
- 1 tsp. kosher salt
- 1 large egg, lightly beaten
- 2 tablespoons salt for adding to the cooking water
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