~ 4 servings
1.5 lbs red potatoes (~6 small/medium sized potatos)
3 tbs olive oil
1 1/2 cups flour
1 tbsp garlic powder
1 tbsp italian seasoning (mix of majoram, thyme, rosemary, sage, savory, oregano, and basil)
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
Preheat oven to 400°. Wash potatoes and puncture a couple times with a fork. Bake on a cookie sheet for 1 hour, or until a fork/knife easily cut through the potato. Let cool completely (30-40 minutes).
Scoop out the potato flesh into a large mixing bowl, discarding the skins. Add olive oil and mash until smooth and free of clumps.
Mix together dry ingredients. Slowly knead in flour mixture until a nice dough forms. It shouldn't be super sticky--add more/less flour as needed. On a clean floured surface, roll out dough cylinders to 1 in diameter. Cut 1/2 in sections and smooth edges. Place on wax paper (don't let gnocchi stick to each other). Using the tines of a fork, place a small indentation in the center of each gnocchi.
At this point you can either store gnocchi by wrapping in wax paper (to avoid gnocchi sticking to one another) and freezing, or cook.
To cook, bring a pot of water to a boil. Add 1 tsp olive oil and a little salt to water. Drop in gnocchi. They should sink to the bottom. The gnocchi will float to the top when done (5-10 minutes).
Top with pasta sauce or try this sage "butter" sauce. We previously tried the gnocchi recipe, and while our gnocchi were a little off the sauce was delicious.
