Name: Potatoes Gnocchi in Butter and Cheese and with Tomato Basil Mint Hot Sauce recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Yield: 2
Ingredients: For potatoes gnocchi :; 1/2 cup flour( adjust as per the dough ); 4 Russet potatoes; 2 large egg yolks; 3 tbsp butter or olive oil; 2 tsp dried rosemary; 2 tbsp grated parmesan cheese; Salt as required; For tomato garlic sauce :; 1 tbsp fresh basil leaves chopped; 1 tsp fresh mint leaves chopped; 2 tomatoes chopped; 1/4 cups finely chopped onions; 6-8 green chillies finely chopped; 6 garlic cloves smashed and finely chopped; 1/2 knob ginger finely chopped or grated; 1 tbsp white vinegar; 1 Cup water; 1 tsp ground black pepper; 2 tsp Kashmiri mirch powder to add color; Salt as required

ABOUT Potatoes Gnocchi in Butter and Cheese and with Tomato Basil Mint Hot Sauce RECIPE

Potatoes gnocchi are thick, soft dough dumplings that are made from potatoes and may or may not be flavoured with herbs, vegetables or sweet ingredients like cocoa or prunes. The potatoes are boiled, peeled and mashed. The mashed potatoes are mixed with egg yolk and little flour and rolled into a dough and then cut into small pieces about the size of a cork. They are then pressed with a fork to make ridges which hold sauce well or they simply might be cut into little lumps. The gnocchi are usually eaten as a replacement of pasta. This is a recipe for making brown butter potatoes flavoured with dried rosemary , parmesan cheese and served in tomato basil mint hot sauce.

Ingredients Serving: 2

For potatoes gnocchi :
1/2 cup flour( adjust as per the dough )
4 Russet potatoes
2 large egg yolks
3 tbsp butter or olive oil
2 tsp dried rosemary
2 tbsp grated parmesan cheese
Salt as required
For tomato garlic sauce :
1 tbsp fresh basil leaves chopped
1 tsp fresh mint leaves chopped
2 tomatoes chopped
1/4 cups finely chopped onions
6-8 green chillies finely chopped
6 garlic cloves smashed and finely chopped
1/2 knob ginger finely chopped or grated
1 tbsp white vinegar
1 Cup water
1 tsp ground black pepper
2 tsp Kashmiri mirch powder to add color
Salt as required

Instructions

Preheat the oven to 220C. Wash and scrub the potatoes with cold water and pat it dry. Poke the potatoes outer skin with the tip of a knife. Bake the potatoes in the preheated oven for 45 minutes.
Take out the pan. Using a kitchen cloth or paper towel, hold a potato and peel the outer skin using a peeler. The trick to potatoes gnocchi is to prepare the dough when the potatoes are warm. Peel all the potatoes in similar way.
Using a fork or potato masher, mash the potatoes. Make a mound of potatoes with a well in the middle and add the egg yolks. Wait for 3-4 minutes till the potatoes can be handled by hand.
Sprinkle just enough flour over the potatoes and using your fingers, lightly mix and roll the potatoes mixture into a smooth, soft but firm dough .
Roll the dough on a lightly floured surface into a rope 1/2- inch in diameter and 1/2-inch-long pieces. Take each piece and squish it lightly against a fork while simultaneously pushing it away from you.
You will get cup shaped gnocchi with ridges on the outer curve. Put the shaped gnocchi on a wax or parchment paper.
To cook the gnocchi, drop them into a pot of boiling salted water and cook for about 90 seconds time after they rise to the surface and start floating. Remove the cooked gnocchi with a skimmer, shake off the excess water and rest it on a plate.
Heat a pan and add 2 tbsp butter or oil. Add dried rosemary. When the butter starts to simmer, add the potatoes gnocchi and saute on medium high heat till they turn golden and light brown in colour.
Sprinkle parmesan cheese and saute for another 3-4 minutes till the cheese melts.
The gnocchi can be consumed like this in butter and cheese or served as pasta in tomato basil mint hot sauce.
To prepare the sauce :
Heat a pan and add 1 tbsp butter or olive oil. Add and saute onions,ginger,garlic and chopped green chillies till the onions become soft and translucent.
Add the tomatoes and white vinegar. Add salt, black pepper and Kashmiri mirch. Cover and cook till the tomatoes become soft and mushy.
Add one cup of water and bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes. Turn off the heat. You can use the sauce as it is or blend it into a smooth mixture in a mixer after cooling it.
Serve the potatoes gnocchi in sauce. To serve, pour some sauce in plate. Add the gnocchi and drizzle some sauce over it. Enjoy while it is hot.

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