potato pasta

This creamy, comforting and delicious potato pasta is your midweek lifesaver: a few basic ingredients, less than 20 minutes of prep time and $1 per serving. How good is that?!

One-Pot Potato Pasta (pasta e patate)

(150 gramsr) pasta

onion,

carrot, diced

celery rib, diced

cherry tomatoes

Tbsp olive oil,

(600 ml) hot water, more if needed

tsp fine salt, plus more to taste

Tbsp black pepper,

Tbsp fresh parsley, chopped

cheese,

Cut onion, carrot and celery into small pieces.

Peel and cut the potatoes into 3/4-inch chunks.

Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.

Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.

Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.

Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.

When the pasta is nearly done, taste and adjust the seasoning. Make sure you&#x27;re happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.

Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.

Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!

Make light, pillowy, fluffy homemade potato gnocchi with just 3 ingredients and a simple method, perfect for eating immediately or freezing. When ready, cook in just minutes and serve up with a creamy lemon gnocchi sauce, or the sauce of your choice!

Homemade Potato Gnocchi

potatoes (use floury potatoes *see FAQ)

flour flour

Clean the potatoes by scrubbing them well under water, rinsing, and patting dry with a kitchen towel.

Boil the potatoes whole and un-pierced in a large pot of salted water for between 20-30 minutes, or until fork-tender.Leaving the skins on means that the potatoes absorb less water and won&#039;t affect the dough. They are also easy to peel once they&#039;re cooked.

Step 1: Prepare &amp; cook the potatoes

Allow the potatoes to cool slightly until you can handle them enough to peel the skins. This should be easy to do, as they slip off when you pinch it between your fingers and pull.If using a potato ricer then you can leave the potatoes unpeeled as the ricer will naturally filter the skin and leave it in the ricer.

Mash the potatoes using a potato ricer or cheese grater for the best results. You can use a fork or potato masher if necessary - though you're more likely to end up with denser homemade gnocchi.

Step 2: Peel &amp; mash the potatoes

On a clean surface turn out the mashed potato. Make a well in the center and add the flour and egg yolks.It&#039;s best to allow the riced potato to cool slightly before mixing it with the flour, otherwise, it can affect the protein within the flour.

Using your hands or a bench scraper, combine the ingredients into a dough until it&#039;s just incorporated, soft, smooth, and slightly sticky. Add more flour, if necessary - but be careful not to add too much or you&#039;ll have dense gnocchi.Be careful not to overmix the gnocchi, or it will become tough - 30-60 seconds is usually more than enough.

Shape the dough into a ball and allow it to rest for a few minutes.

Step 3: Mix the dough

There are several ways you can now deal with the dough, You can separate it into several even-sized pieces, and roll them into long log shapes, around 1/2-inch in thickness.Alternatively, roll out the dough to flatten it to around 1/2-inch thickness and then chop into long strips.Once you have your logs/strips, then chop them into smaller pieces, around 3/4-inch to 1 inch apart.

Step 4: Cut the gnocchi

You can then leave the pieces as-is for simple pillow shapes. Alternatively, use a gnocchi block or fork to roll each piece over, to create ridges.Use your thumb to firmly press the dough over the ridges of the board/fork and roll downwards.By creating ridges, there is more surface area for the sauce to cling to the outside of the potato gnocchi.

Lay the pieces out, not touching and dusted lightly with flour, across a parchment-lined tray or a lightly floured surface and allow to rest for 20 minutes.This is technically optional but will allow the gnocchi to firm up so that it can hold its&#039; shape when boiling.At this point, if you don&#039;t plan on using the pasta within the next few hours, you can freeze it for longer-term storage (read the storage section for details on how).

Step 5: Shape the gnocchi

Bring a pot of salted water to boil and add the gnocchi in small batches (about enough to form a single layer of pasta in the pot). Stir the pasta a couple of times, to make sure they&#039;re not sticking together.When they first go in the pot they&#039;ll sink. Continue to boil until the gnocchi float to the surface. Leave them for a further 15-20 seconds before removing them from the water. This process usually takes between 3-5 minutes.

Once the pasta is boiled, you can saute with a little butter, sage and cheese, or mix with the sauce of your choice, like the lemon cream sauce below.

Step 6: Cook the potato gnocchi

Add some butter and sage leaves to a pan over medium, to allow the sage to infuse into the butter. Add some lemon zest, minced garlic, and a bit of cream. Stir together and simmer for a minute or so, then add the gnocchi. Mix well, season with salt and pepper to taste, and serve immediately.The amounts that you&#039;ll need depends on how much gnocchi you&#039;re making. I usually do this by eye, taste the sauce, and adjust any of the ingredients, as needed.

For The Creamy Gnocchi Sauce

The rolled, shaped, uncooked gnocchi can be kept in the fridge overnight or for up to a day, or be frozen as-is for longer-term storage. Par-freeze them until they are solid and then transfer to a freezer-safe container/bag and freeze for up to two months. The prepared gnocchi can also be stored, covered, in the fridge overnight though they are best used within a few hours.You can cook the gnocchi from frozen, though it’ll need to be done in smaller batches, otherwise, they reduce the water&#039;s temperature too much and the gnocchi will fall apart before they cook.

How To Make Ahead &amp; Store

Potato Pasta

oz Scialatielli Campani Pasta (200 grams. Short pasta variety)

tbsp Extra-virgin olive oil (EVOO)

½ Carrot (minced/finely chopped)

½ Celery stalk (minced/finely chopped)

½ Onion (minced/finely chopped)

500 ml Hot Vegetable stock (low salt/sodium or homemade)

Medium size potatoes (diced)

TBSP Pecorino Romano cheese

rosemary

Buffalo mozzarella (or Provolone)

Potato pasta has an extra hit of flavour thanks to some hidden ingredients, so start by creating a “soffrito” using carrot, onion and celery which will almost melt down by the time the dish is complete.

To make this, place the pot/pan on your stove at a medium heat and add 5 tablespoons of extra virgin olive oil (EVOO) along with diced onion, carrot and celery.

Mix using a wooden spoon then add some fresh rosemary and cook until it starts to soften – approx. 10 minutes.

Once ready, add the potatoes, along with 250ml vegetable stock, letting them cook for 10 minutes with the lid on.

Every now and then, stir the potatoes so they don’t stick to the pan and if they start to dry out, add more stock. Cook until they are nice and soft.

Once the potatoes are tender or soft enough, mash them down (slightly) and mix them well to combine.

Now, add your desired pasta shape and combine more vegetable stock covering the pasta – go ahead, add the UNCOOKED pasta to the pot!

Cook pasta for the time noted on the packet, stirring quite often to make sure it cooks well and evenly.

Make sure the pasta is ready (by tasting it!) and once the pasta it’s well cooked, add 2-3 generous tablespoons of pecorino romano cheese before removing from the stove and tossing to combine.

For the final touch, break a fresh buffalo mozzarella into uneven pieces and add to the pan. This should melt nicely and thicken up the mixture. Stir through quickly (but gently!).

https://www.youtube.com/watch?v=lvTbam23-tg

Potato pasta is a super creamy dish that might just change your life! To master this Neapolitan pasta recipe, add a few ingredients to a pot (including your pasta!) and add fresh mozzarella – can it get any better? The fresh aroma of rosemary combined with salty pecorino cheese creates the most intense flavour – even more than I could have imagined. Do not go past this recipe. Make it and you will be scooping up every last bite! (WARNING: You will be SHOCKED how I cook this pasta – but it’s actually traditional!)

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/potato-pasta/

#potatopasta #potatoespasta #pasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Potato Pasta 
0:54 Introduction to Potato Pasta
1:30 Ingredients for Potato Pasta 
2:50 How to Cook the Soffritto
4:29 How to Cook the Potatoes
6:10 How to Mash the Potatoes
6:42 How to Cook Pasta with the Potatoes
8:45 How to Make the Pasta Creamy
9:53 How to Add Buffalo Mozzarella to Potato Pasta
10:36 How to Serve Potato Pasta
11:14 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

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