By posting this potato gnocchi with fresh tomato-garlic sauce recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
fuel for school.
that’s what we need around here.
after homeschooling for two years and then reintegrating my kiddos into a real deal school this year, i’m remembering that school is exhausting.
nobody broke it down better than jen hatmaker in this post.
my sweet kiddos got to take on all of those plus: being the new kids. making new friends. having to run a mile the first day of PE. determining where to put the kleenex to wipe your drippy nose when you wear gym clothes (answer: your sock). celebrating your birthday in class. watching your new kindergarten buddy loaded into an ambulance after a slip, fall, and bloody head. not to mention, learning to read, write, and all that math.
it’s a lot. so for this we need to rest. and refuel.
this is just one reason i love potatoes. whether you are an athlete, a mom trying to squeeze in some workouts, or you’re just trying to feed your kids to help them through the school day, potatoes are such a brilliantly easy choice for great nutrition and optimal mental and physical performance. not to mention they are gluten- and grain-free, super versatile, and everyone loves them.
did you know a medium potato has more potassium than a banana? and about 30% of your daily value of vitamin c?
this potato gnocchi with fresh tomato-garlic sauce is a great way to use potatoes for an after-school or after-exercise meal. the easy carbs from the potatoes and moderate protein from the cheese refuels the body, while the simple tomato sauce makes it all super delicious.
the great thing about gnocchi is that it can be frozen (uncooked) for up to a month. once you’ve formed these pretty pillows, freeze them on a parchment lined baking sheet in a single layer. Transfer them to another bag or container, and pull out the amount you need when you’re ready to cook them up to refuel.
Potato Gnocchi with Fresh Tomato-Garlic Sauce
Yield 6 servings
For Potato Gnocchi:
2 pounds Russet potatoes (about 4 medium potatoes)
1 cup potato starch
2 large egg yolks
3 tablespoons olive oil
1 tablespoon butter
2 pints cherry tomatoes
2 cloves garlic, finely minced
1/2 cup chopped basil
1 1/2 cups mozzarella balls
6 tablespoons shaved Parmesan cheese
To make Potato Gnocchi:
Cook potatoes. (Bake at 400° for 1 hour or until very soft. Or microwave for 7-10 minutes or until very soft.)
While potatoes are warm, cut in half and scoop insides out into a bowl. Discard potato skins. Mash potatoes in bowl. Using a hand mixer, finely mash potatoes. Add potato starch and egg yolks; combine with hand mixer to make a dough.
Divide dough into six parts. Working with one part at a time, roll out onto a surface lightly sprinkled with potato starch. Roll dough into a long rope, about 3/4-inch thick. Cut rope into 3/4-inch pieces. Roll each piece down the tines on the back side of a fork to create ridges. Place each piece onto a tray lined with parchment paper. If using soon, chill until ready for use. Or freeze for up to a month.
When ready to cook, heat lightly salted water about 2-inches deep in a deep skillet. When the water is gently simmering, add gnocchi and cook for 2 minutes. Remove gnocchi with a slotted spoon to a plate until sauce is ready.
To make Sauce:
Heat olive oil and butter in a large skillet. Add cherry tomatoes and cook for 5 minutes, covered, or until tomatoes begin to pop, stirring occasionally. Stir in garlic; cook an additional 1-2 minutes. Remove from heat and stir in basil.
Combine gnocchi, sauce, and mozzarella balls in a large bowl. Divide evenly among 6 bowls; top evenly with Parmesan cheese.
Per serving (about 1 1/2 cups), Calories 411, Fat 17g, Cholesterol 81mg, Sodium 303mg, Carbohydrates 51g, Fiber 6g, Potassium 33% DV, Protein 15g, Vitamin C 48% DV