As some of you know, I hosted a vegan foodie tour of Italy this summer. It was absolutely fantastic and the food was incredible. And with Bertolli, you can have the Taste of Italy in your own kitchen!
Bertolli® brand pasta sauce and Kroger stores will be hosting the ‘Taste of Italy’ program in stores from September 23rd through October 11th. The Kroger sponsored Taste of Italy program® offers shoppers a simple and delicious way to use the classic Bertolli® taste that you love to a range of culinary applications. Give yourself, your family, and your friends the delicious, Tuscan-inspired taste that they have been craving.
Their Tuscan- Inspired sauce great for both giving a twist to a classic dish or for trying new recipes that you or your friends haven’t attempted yet. From a quick weeknight pasta dinner to getting creative in the kitchen, Bertolli pasta sauce can be used in so many dishes you and your family will love. Can you smell pizza quesadillas?
When I was in Italy this past summer, I got to try so many fabulous, home made pastas. From hand rolled fusilli to orecchiette, the variety of pastas I got to taste where vast and of course, delicious.
One night, I got to do a fun pasta making demo with the tour group. Local gals showed how to make their village’s famous pasta and I was able to show everyone how easy it is to make home made gnocchi!
So as a special treat, below is the recipe I shared with my group in Italy! Along with any of Bertolli’s pasta sauces, you’re in for a real Italian treat!
Easy Homemade Gnocchi
- 3 pounds Russet potatoes, diced into 1 inch pieces
- 6 quarts water, for boiling
- Ice bath of 6 cups of ice and 6 cups of water
- 2 cups all-purpose flour
- 1 egg replacer, mixed
- Salt, to taste
- 1/2 cup olive oil
- 1 jar of Bertolli Pasta Sauce of your choice
Boil the potatoes until they are soft (about 15 minutes). While still warm, peel and pass through vegetable mill, potato ricer or grate through the large holes of a grater onto a well floured cutting or pasta board. Set 6 quarts of water to boil in a large pasta pot and set up ice bath.
Make well in center of potatoes and sprinkle all over with all of the flour and salt. Place egg replacer in center of well and using a fork, stir into flour and potatoes. Once well incorporated, bring dough together, kneading gently until a ball is formed. Knead gently for about another 4 minutes until ball is dry to touch. You may want to work with floured hands. Take about 1/2 cup to 3/4 cup of the dough and scoop it onto the board. Dust with flour and dust your hands generously too, before rolling it into a finger-thick roll. Cut it into little pillows (stick the knife into flour to prevent it from sticking to the dough). Then place each gnocchi on a floured board or parchment paper lined baking tray. Repeat until all the dough has been used. Continue quickly with the next step, otherwise they will get soggy and stick to the paper/board.
Drop the gnocchi into boiling water and stir once so they don’t stick to the bottom. Cook until they float, about 2 to 4 minutes, depending on size. Remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve.
Top with Bertolli brand pasta sauce of your choice, mix in any veggies you like and enjoy!
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
