Homemade Garlic and Herb Gnocchi
Per 8 gnocchi
2 large potatoes
3⁄4 teaspoon garlic powder
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried parsley
3⁄4 teaspoon salt
11⁄2 cups all-purpose flour
4 cups water for boiling
Bake potatoes until done, about 50 minutes at 400°F. Allow to cool, then peel skins.
Using a fork, mash potatoes with garlic powder, basil, parsley, and salt until potatoes are completely smooth, with no lumps.
On a floured work surface, place half of the flour, then add the potatoes on top. Use your hands to work the flour into the potatoes to form a dough. Continue to add only as much flour as is needed to form a dough. Knead smooth.
Working in batches, roll out a rope of dough about 1 inch thick. Slice into 1-inch-long pieces, and gently roll against a fork to make grooves in the dough. This helps the sauce stick to the dough.
Cook gnocchi in boiling water for 2–3 minutes until they rise to the surface. Serve immediately.