-
1
Steam potatoes over boiling water until tender, 50 to 60 minutes.
-
2
Cool for 2 hours.
-
3
Break up potatoes and use a food mill or ricer to mash them into a bowl.
-
4
Peeling is not necessary with these tools, but the potatoes can be peeled if desired.
-
5
Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top.
-
6
Dust potatoes with remaining flour and dribble a tablespoon of the oil on top.
-
7
With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough.
-
8
Add a bit more flour if needed.
-
9
Let it rest 10 minutes.
-
10
Divide the dough into four balls.
-
11
Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi.
-
12
Place on one or more parchment-lined trays and freeze at least 1 hour.
-
13
When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
-
14
Cook carrots in simmering water 12 minutes, until tender.
-
15
Scoop out with a slotted spoon and cut in bite-size pieces.
-
16
If using fresh peas, add to water, cook about 2 minutes, until tender, and drain.
-
17
Melt butter with 1 tablespoon oil in a large skillet on medium-high heat.
-
18
Add frozen gnocchi and saute about 3 minutes, turning gnocchi frequently, until lightly browned.
-
19
Add peas and carrots and cook about 2 minutes more.
-
20
Toss in basil leaves and season with salt and pepper.
