Chive Gnocchi Recipe

Gnocchi is a small dumpling like pasta eaten in Italy, likely descending from Middle Eastern origin. Its name is thought to derive from either of the Italian words that mean knot of wood or knuckle. Gnocchi may contain various types of cheese or eggs. This is a potato version. Since chives go very well with potatoes, we thought we’d add them too. Enjoy!

Ingredients

• 3 large

  Idaho potatoes

• 1 1/2 cups

  all purpose flour+ extra for dusting

• 1/2 cup

  chives

• 1 tablespoon

  extra virgin olive oil

• 1 teaspoon

  fleur de sel salt

• 1/2 teaspoon

  onion powder

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Individually wrap potatoes in aluminum foil and place on baking sheet.

Place baking sheet, with potatoes, on center rack of preheated oven and bake for 1 1/2 hours, or until potatoes are tender enough to be pierced with a fork, to the center, on both sides.

Remove potatoes from oven and allow to cool until they are warm, but not any cooler.

Fully remove foil from potatoes, and cut all three in half. Peel the thin layer of skin away with a small paring knife on each half and discard.

Place potato flesh in the mixing bowl of a stand mixer and beat on medium speed, with paddle attachment, for three minutes or until potato flesh is smooth, sticky and lump free.

Place flour, chives, extra virgin olive oil, fleur de sel and onion powder in bowl with potatoes and mix on low speed for a few seconds until ingredients come together. Turn speed up to medium and mix for a few more seconds to make sure that everything gets incorporated.

Fill a large stockpot with water about 2/3 of the way up, cover and bring to a boil.

While waiting for water to boil, generously sprinkle countertop with flour. Place gnocchi dough on countertop, in a ball, pat down a bit on top and cut into four even portions.

Roll each portion into a rope about 3/4” thick and cut into 1/2

Drop gnocchi into boiling water to cook. Gnocchi will float to the top when ready.* Remove from water with large seive or slotted spoon.

Serve with Simple Marinara Sauce, a white wine butter sauce, or any topping you see fit to eat with a chive potato pasta.

*Alternatively, gnocchi can be frozen for up to two months and dropped straight into boiling water from the freezer. Lay pieces to be frozen out on a baking sheet lined with parchment paper with space in between, so they don’t stick together. Cover with plastic wrap and lay flat in the freezer. Once gnocchi has frozen it can be placed in a container with a lid or heavy duty freezer bag.