Gnocchi

Submitted by Michael Watkins


Ingredients:
2 lbs. potatoes (about 6 medium-sized Yukon Golds)
1 c. flour
pinch of salt, optional
2 large eggs, beaten

Directions:
1. Boil potatoes until tender. Using the tines of a fork, scrape off the peel (optional). Mash the potatoes as fine as possible and fluff with fork.
2. Mix flour and salt. Add potatoes and mix. Add egg and mix together until you can handle it with your hands. Knead with your hands on a floured surface until the dough becomes smooth--it should be fairly light and fluffy feeling.
3. Bring a pot of water to a boil. Add the gnocchi. Remove with a slotted spoon as the dumplings rise to the top of the water--this can take less than a minute so you'll want to be standing right next to it.

You can use gnocchi is soups or just serve it with your favorite sauce.

Tip: We have found it is best to use a boiling potato. They have a different texture that makes them creamier and you're less likely to bite into a chunk of potato than when you use a russet.

Crock Pot Potato Soup

Submitted by Shaine Athey


Ingredients:
8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 T. butter
2 cubes chicken bouillon
2 T. dried parsley
6 c. water
2 c. milk
1/2 c. flour

Directions:
1. Place the potatoes, onion, butter, bouillon, parsley, and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least half an hour before serving, stir together milk and flour until smooth; mix into the soup. Cook for 30 minutes or until soup thickens. Serve.

Tip: To make it cheesy potato soup, blend in 1/4 lb. cheese before serving.

Potato Basil Puree

Submitted by Lezlie Zollinger


Ingredients:
2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half-and-half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 t. kosher salt
1 t. freshly ground black pepper

Directions:
1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boil water and cook for exactly 15 seconds (leaves should just barely begin to wilt). Remove basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
2. Peel potatoes and cut into quarters. Add potatoes to the same pot of boiling water and return to a boil. Cook for 20-25 minutes, until very tender. Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat half-and-half and Parmesan until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add hot cream mixture and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with Parmesan cheese, season to taste and serve hot.