5 Yukon Gold potatoes
1 cup flour
2 tbs roasted garlic purée
Salt to taste
2L of water
2 tbs olive oil
Boil water, season, and add potatoes.
Boil potatoes at a low simmer for about 25 mins.
Strain water and allow potatoes to cool.
Once cooled, add garlic and salt, and mash potatoes in a large mixing bowl.
Slowly add the flour, folding the mixture with your hands.
Once you have a light dough formed, roll it out on a floured surface to your desired thickness.
Cut 1 inch pieces and set aside.
Place cut gnocchi pieces in simmering water until they float. Remove from water and allow to cool.
In a hot pan, heat some olive oil. On medium heat, fry the gnocchi until light brown on all sides.
Remove from the pan and plate the gnocchi.
Finish with some grated parmesan and fresh herbs
Recipe by Compass Restaurant via www.looklocalmagazine.com