Gluten Free Potato Gnocchi with a Bacon and Basil Ragu

Ingredients:

• 2-3 Tablespoons extra virgin olive oil, divided
• 1 cup yellow onion, chopped
• 1 small celery stalks, minced
• 6 slices gluten free bacon, chopped
• 35 medium sized fresh basil leaves, chopped
• 1 cup low-sodium gluten free chicken broth
• 3/4 lb. (3-4 small) russet potatoes, baked and cooled enough to handle
• 1 cup Carla's Gluten Free All-Purpose Flour
• 3/4 teaspoon fine sea salt (optional)
• 2 large eggs, beaten
• Your favorite pasta sauce (Buitoni Basil Pesto)

Instructions:

To Make the Ragu
1. To a large preheated skillet. add onion, celery, basil, and bacon; cook until bacon is slightly crisp; drain off any excessive fat, but leave in a little; add chicken broth; bring to a boil; and simmer until most of the chicken broth has evaporated.
To Make the Gnocchi
2. Peel the potatoes; using a ricer (or colander* - takes much longer) rice them; add them to a large bowl; and set aside. Mashing the potatoes by hand does not work, though I haven't tried a food processor, yet. You just have to make sure there are not even the tiniest lumps.
3. Add the flour, egg, and salt, if using, to the riced potatoes; kneed into a dough; refrigerate for at least 20 minutes to up to 4 days.
4. Divide dough into 4-8 pieces; roll out into a log 3/4" - 1" log onto a lightly floured surfaced; cut 1/3-1/2" wide circles; shape as you desire. If you'd like to make them fancy, roll them thinner and cut them wider. Then by using the back of a fork, pass the fork against the tops to form an indentation (see photo below).

5. Boil a large pot of water; add 1 tablespoon oil; add gnocchi and boil for 2 minutes; drain and set aside about 1 cup of the hot water; rinse the gnocchi with cold water.
6. Preheat a large non-stick frying pan with 1-2 tablespoons oil over medium to medium-high heat. Fry the gnocchi on each side for 5 minutes, or until most are golden brown..
7. If you're using a thick pesto sauce, thin the sauce with a little gnocchi water.
8. Place a strip of your favorite pasta sauce, sour cream, or Greek yogurt across the center of each individual serving bowl or plate; add gnocchi and top with ragu. Serve warm.

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