Gnocchi

 Ingredients

2 lbs russet potatoes

1/2 c unbleached all-purpose flour, plus more as needed

1/2 c cake flour, plus more as needed

2 large eggs, beaten

1 tsp sea salt, plus more for simmering

1 Tbsp unsalted butter

1 Tbsp olive oil

2 Tbsp sliced fresh basil, for serving

1/2 c grated parm, for serving

Sausage and pepper version:

12 oz sweet italian sausage, casings removed

1 sweet onion, thinly sliced

1 large bell pepper (yellow, red or orange), cored and sliced

1 garlic clove, minced

Sea salt and pepper

Thyme brown butter version: 

1/2 c (1 stick) unsalted butter

2 Tbsp sherry vinegar

2 Tbsp chopped fresh thyme leaves

Sea salt and freshly ground pepper

Directions

1. Peel potatoes and cut into quarters. Add 1 cup water to instant pot, place quartered potatoes on trivet. Cook on high pressure for 20 minutes, then quick release. Let taters cool completely.
2. Rice potatoes using a ricer, and spread evenly on a clean, flat surface or baking sheet  
3. Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have a smooth, cohesive dough, about 2 min. Do not over knead! If dough feels sticky, incorporate up to 1/4 c more cake flour. 
4. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
5. Place dough on lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4 inches in diameter. Using the bench scraper or knife, cut the rope into 3/4 inch pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
6. Bring a large pot of water to boil and season generously with salt (salty like the sea!)
7. Add gnocchi, in batches, to the simmering water and cook until they float to the surface, about 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to a paper-lined baking sheet or plate to drain. Lightly toss in oil so it won't stick.
8. Add butter and olive oil to a large nonstick skillet over medium heat. When butter is melted, add gnocchi, in batches, and cook until crispy and cartelized on all sides, gently stirring with spatula. Season with pinch of salt. 

Version 1: Italian sausage and sweet peppers 

1. Place a large skillet over medium heat and add sausage. 
2. Cook, breaking into small pieces with wooden spoon, until sausage is cooked through, 5-7 min. Transfer sausage to paper-towel lined plate and set aside. 
3. Remove all but 1 Tbsp of oil from the pan. Add onions and pepper and cause until softened and cartelized, about 6-8 minutes. 
4. Add garlic and cook until fragrant, about 30 sec. 
5. Return sausage to pan and cook until heated through. Taste and adjust seasoning with salt and pepper. 

Version 2: Thyme brown butter sauce

1. Melt butter in a large skillet over medium-high heat, stirring occasionally, until it turns golden brown and butter takes on a nutty aroma. 
2. Stir in sherry vinegar and thyme.
3. Taste and adjust seasoning with salt and pepper. Reduce heat to low.

For version 1, serve the sausage and peppers on the side. For version 2, skip step 8 in gnocchi recipe and place in the thyme brown butter sauce. to coat before serving. 

Garnish generously with grated parm and basil.

Serves 4.