DIY gnocchi. It’s what’s for dinner! When you use a Ziploc® brand bag, it’s incredibly easy. Simply combine boiled potatoes, flour, an egg, and Parmesan cheese in the bag—and get to mashing. Then snip off the corner of the bag, and squeeze the dough into boiling water!
Russet potatoes, peeled and cubed
Parmesan cheese, grated
fresh grated nutmeg
clove garlic, peeled and minced
small zucchini, peeled into ribbons with a vegetable peeler
Boil potatoes in a large pot of boiling water until fork tender, about 8 minutes. Strain potatoes from the water and allow to cool.
Place potatoes in a Ziploc® brand bag along with egg yolks, flour, cheese, salt, and nutmeg. Seal the bag, allowing the air to escape. With your hands, knead the bag until the potatoes are mashed and the contents are mixed, about 5 minutes. This step can be done up to 2 days in advance.
Bring a large pot of salted water to a boil. With scissors, snip one corner off of the bag. Squeeze the dough out of the bag while snipping off 1-inch segments with scissors, allowing the gnocchi to drop into the water. Boil for 3 to 5 minutes until the gnocchi float to the surface of the water. Strain the gnocchi from the water reserving ¼ cup of the cooking water.
In a large sauté pan, melt butter over medium heat. Add garlic and sauté for 2 minutes. Next add reserved gnocchi water and a pinch of salt and ground pepper. Add zucchini ribbons, tomatoes, and gnocchi. Sauté for 2 minutes while gently stirring. Remove from heat and serve. Garnish with grated Parmesan.