2 pounds baking potatoes, the older, the better
1 1/2 cups, approximately unbleached flour
1 tsp. salt
2 egg whites
8 cups water
olive oil cooking spray
Basil and Cheese Sauce
3/4 cups hot water mixed with 2 tsp. chicken base
1/2 tsp extra virgin olive oil
2/3 cup fresh basil, minced
1/4 cup fresh basil, minced
or 1/3 to 1/2 cup roasted garlic pesto
1. Peel potatoes and boil them over low heat until tender. Drain potatoes and while still hot mash / puree potatoes using a food processor, blender, or mixer. Place pureed potatoes in a large bowl. Add 1 cup flour, salt and egg whites to potatoes and knead all ingredients together until smooth. Continue to knead, adding more flour, a little at a time until dough is firm and no longer sticks to hands. The amount of additional flour will vary depending on how moist the potatoes are.
2. Shape dough into long rolls about 3/4 in thick. Cut rolls into 1 inch pieces. Press each piece against the back of a fork or grater, so that one side is imprinted by tines or holes and the other side has a dent in the middle made by your finger. Set gnocchi aside on lightly floured surface until all have been completed.
3. Bring a large stock pot of water to boil. Drop about 1/3 of the gnocchi at a time in to boiling water. After they have risen to the surface, cook an additional 15 to 20 seconds, then remove with a strainer or slotted spoon to a heated serving dish, lightly sprayed with olive oil or an olive oil non-stick cooking spray. Pour about 1/3 of chicken broth / olive oil gnocchi and gently toss or stir / toss 2 Tbs. of pest gently into gnocchi, repeat process with next batch of cooked gnocchi, et. Cover dish with foil to keep warm until all have cooked.
4. To serve pour, remaining broth over gnocchi and sprinkle with 1/3 cup cheese, and half of the minced basil, toss gently to mix well and sprinkle with remaining cheese and basil.