Wednesday, May 25, 2022

Potato Pasta with Onions by @LeslieKarst


This recipe comes from the New York Times food section, but—as always—I’ve tweaked it some. A bit of a mash-up (pun intended) of gnocchi and noodles, this pasta makes for a tasty side dish for meat and veg, but would also work as a main course if you added cheese to it, or perhaps some sautéed prawns or scallops. 


Potato Pasta with Onions

(serves 4 as a side dish)


1 large or 2 small baking potatoes

1 egg, beaten

2 teaspoons salt, divided (plus more for pot)

¾ to 1 cup flour, plus more for rolling out

1 large onion, cut in half and thinly sliced

4 tablespoons unsalted butter

½ cup panko or bread crumbs

1 teaspoon fresh oregano, chopped



Peel the potatoes, quarter them, and place in a pot with water to cover. Bring to a boil over high heat and cook until a fork goes easily into them, 10-15 minutes. Drain, then put the potatoes back on the stove over medium heat until they dry out, and no water remains in the pan. 


Remove from heat and mash potatoes until smooth in a large bowl. Let cool till lukewarm, then stir in the beaten egg and 1 teaspoon of salt. 


Mix in ½ cup of the flour, then continue adding flour until it forms a soft dough that’s not sticky. (You may need more than 1 cup of flour, depending on the size of your potatoes, the humidity, and other changeable elements). 



Sprinkle more flour on a cutting board and knead the dough for a minute or two, adding more flour to the board as needed to keep it from sticking. Pat the dough into a rectangle or square about ¼ inch thick. Slice the dough into ¼ inch wide strips, then cut into 1-inch long pieces. 


Place the sliced onion and remaining teaspoon of salt in a large, heavy skillet, then cover and steam over a low heat until tender and just starting to brown. Add 2 tablespoons of butter to the onions, along with the chopped oregano, and sauté over medium heat until the butter melts. Set aside.


Bring a large pot of salted water to a boil, then drop the pasta pieces into the water. Cook over medium heat until all the pieces rise to the top, about 3 minutes, then drain. 


Reheat the onions if necessary, then add the pasta, the rest of the butter, and the panko, and toss gently. Garnish with more oregano or chopped parsley. 


🍃  🐓  🍜  

The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.

An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.

Leslie’s website
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THE FRAGRANCE OF DEATH, coming Aug. 2, 2022, 

is now available for pre-order!



Praise for Leslie's most recent Sally Solari mystery, the Lefty Award-nominated MURDER FROM SCRATCH:

“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”

Ellery Queen Magazine (featured pick)

All five Sally Solari Mysteries are available through AmazonBarnes and Noble, and Bookshop.


Dying for a TasteA Measure of Murder, and Murder from Scratch are also available as AUDIOBOOKS from Audible!


  1. Oh, yum! This looks great, Leslie. We don't often make homemade pasta, but when we do . . . nirvana!

    1. And this is way easier than homemade flour-and-egg pasta--less kneading and no rolling out!

  2. What fun! Worth trying just for the novelty.

    1. I know--that's what I said when I saw the recipe in the paper! So fun to try new things, right?

  3. We love gnocchi but I've never made it from a recipe. Thank you for a pasta recipe that looks easy enough for me to follow!

    1. Yes, this is far easier than gnocchi, and quite similar!