Homemade Gnocchi with White Wine Cream Sauce

Instructions

1. 1

   In a large mixing bowl, mix together the riced potatoes, flour, egg and salt until just combined.

2. 2

   On a floured surface, knead the dough gently for about 2-3 minutes.

3. 3

   Divide the dough into four equal portions. Roll each portion into a long snake-like shape that is about 1 inch thick.

4. 4

   Use a knife or a pastry cutter to cut each roll into gnocchi pieces that are about 1 inch long.

5. 5

   Roll each gnocchi piece over a gnocchi board or a fork to create the signature ridges, then place them on a floured surface to rest for 10-20 minutes.

6. 6

   Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes or until they float to the surface.

7. 7

   Use a slotted spoon to remove the gnocchi from the water and set aside.

8. 8

   In a saucepan, melt the butter over medium heat.

9. 9

   Sprinkle the flour over the melted butter and whisk constantly until the mixture turns golden brown.

10. 10

    Slowly pour the white wine into the mixture, whisking constantly, and cook for another 2 minutes.

11. 11

    Pour in the heavy cream and continue to whisk until the sauce thickens and comes to a simmer.

12. 12

    Stir in the grated parmesan cheese and salt and pepper to taste.

13. 13

    Pour the sauce over the cooked gnocchi and serve hot.