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Potato Gnocchi

What you’ll need…

300 grams riced potato (1-2 medium golden potatoes)

~100 grams AP flour

½ cup (or more!) parmigiano reggiano, freshly grated

½ teaspoon kosher salt

Dash of freshly grated nutmeg

1 whole egg



For the dough...

Submerge the potatoes skin-on in a pot of well-salted cold water. Bring to a boil and cook until very tender, essentially overcooked, and easily pierced with a knife. Drain and allow to cool slightly, then peel off the skins (they should remove easily). While still warm, pass the potatoes through a ricer onto a paper towel-lined baking sheet. Spread out the riced potato and allow to cool completely so all steam evaporates. Pat dry with more paper towels to remove any excess moisture, then weigh out 300 grams of the potato and combine with the remaining ingredients. Knead very lightly into a ball until the dough just comes together (add more flour if the dough is very sticky). Wrap in plastic and refrigerate for about an hour.



Time to shape...

Cut the dough into four or five pieces. Lightly 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 floured surface and cook immediately; alternatively, freeze on a well-floured flat tray until solid, then transfer to an air-tight container and store for about a week.




For the sauce…

Thinly slice 2 large shallots and 4 garlic cloves. Over medium-high heat, add ½ tin of anchovies to a saute pan with a couple tablespoons of olive oil. Cook, stirring occasionally, until anchovies break down completely. Add the shallots and cook, stirring, until soft, fragrant, and beginning to brown. Follow with garlic and cook briefly, then add 3 tablespoons tomato paste and stir to combine. Cook until the paste begins to caramelize and darken in color, 2-3 minutes. Finish with a dash of stock and a squeeze of lemon juice to loosen the sauce and bring it together. Adjust seasoning with salt and pepper.


Finishing touches…

Cook gnocchi in well-salted boiling water until they bob to the surface and are tender. If cooking from frozen, make sure the water is at a rapid boil to prevent the temperature from dropping too much and the gnocchi from falling apart. Transfer directly to the sauce and toss gently to coat. Serve immediately and enjoy!



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