Gluten Free Potato Gnocchi with a Bacon and Basil Ragu

Directions

1. 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.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.
2. 2
   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.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).Boil a large pot of water; add 1 tablespoon oil; add gnocchi and boil for 2 minutes; drain and rinse with cold water.Preheat a large non-stick frying pan with 1-2 Tablespoons oil and fry the gnocchi on each side for 5 minutes, or until most are golden brown, on medium to medium-high heat.
3. 3
   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.
4. 4
   Serve warm.