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Potato Gnocchi

This recipe serves 4.


What you’ll need…

750 grams golden or russet potatoes, cooked and riced/mashed (~1¾ pounds uncooked)

250 grams (~2 cups) all-purpose flour

1 whole egg, beaten

~½-1 cup freshly and finely grated parmigiano reggiano, very loosely packed (optional)

A dash of nutmeg (optional)

~2 teaspoons kosher salt

Additional flour, for dusting


For the dough...

Quarter the potatoes and submerge them (skin-on) in a pot of well-salted cold water. Bring to a boil and cook until very tender and easily pierced with a knife, about 20 minutes. Drain and allow to cool slightly, then peel off the skins (they should remove easily). While still warm, pass the potatoes through a ricer or gently mash with a potato masher/fork. Spread the potato out on a paper towel-lined baking sheet so all steam evaporates and allow to cool completely. Pat dry with more paper towels to remove any excess moisture.


Add the flour to a large mixing bowl and, with your fist, make a large hole (or "well") in the center. Add the remaining ingredients to the well and mix everything together gently until just combined. Transfer the shaggy mass to a wooden surface and knead very lightly until everything is generally evenly incorporated, no more than 2-3 minutes. Wrap the dough in plastic and refrigerate for about an hour.


Time to shape...

Cut the dough into four or five pieces. Dust each piece with flour and gently roll into a thick rope, about an inch in diameter, then cut the rope into pillows of desired size. Transfer gnocchi to a baking tray lined with parchment paper and a light dusting of flour.


Cook the gnocchi immediately in well-salted boiling water until they float. For longer term storage, blanch the gnocchi in boiling water until they float, then freeze them on a flat tray until solid before transferring them to a freezer-safe container. Cook again straight from frozen.


Finishing touches...

Once boiled, I often prefer to pan fry potato gnocchi. To do so, heat a few glugs of oil in a large non-stick skillet over medium-high. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. Cook in a single layer undisturbed until golden, about 3-5 minutes, then flip and repeat. Serve as desired: pictured here with burrata and tomato confit (see here for the recipe on Food52), and with white onion confit and rosemary.


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