 |
|
Potato Gnocchi
Recipe by
chef Michael Chiarello
Serves: 4
I N G R E D I E N T S
1 lb. russet potatoes
3-4 large eggs
1/2-cup freshly grated Parmesan cheese
1/4-tsp. freshly grated nutmeg
1/2-tsp. Gray salt
1/4-tsp. freshly ground pepper
1 cup all-purpose flour, plus more for dusting board and dough
Kosher salt
I
N S T R U C T I O N S
Preheat the oven to 450 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes
on top.
Bake until slightly overcooked, about 1 hour, then cool to room
temperature.
Cut potatoes in half and scoop out the flesh. Reserve the potato skins,
if desired, for another use.
Pass the potatoes through a potato ricer or food mill. You should have
about 2 cups.
In a large bowl, whisk together 3 of the egg yolks, the cheese nutmeg,
salt and pepper.
Add the potatoes and mix well.
Sprinkle 1/2-cup of flour over the potatoes, and using your knuckles,
press it into the potatoes. Fold the mass over on itself and press down
again. Sprinkle on more flour little by little, folding a pressing the
dough until it just holds together.
Work any dough clinging to your fingers back into the dough. If the
mixture is too dry add another egg yolk or more water. The dough should
give under slight pressure. It will feel firm but yielding. To test if
the dough is the correct consistency, take a piece and roll it with your
hands on a well-floured board into a rope 1/2-inch in diameter. If the
dough holds together, it is ready. If not add more flour, fold and press
the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough
into 4-6 pieces.
Roll each piece into a rope about 1/2-inch in diameter.
Cut into 1-1/2 inch long pieces. Lightly flour the gnocchi as you cut
them.
You can cook these as is or form them into the classic gnocchi shape
with a gnocchi board, or the tines of a large fork turned upside down.
As you shape the gnocchi, dust them lightly with flour and scatter them
on baking sheets lined with parchment paper. Cover with a kitchen towel
and set aside until ready to cook, up to several hours.
When ready to cook, bring a large pot of water to a boil and add salt.
Drop in the gnocchi and cook for about 90 seconds from the time they
rise to the surface.
Removed the cooked gnocchi with a skimmer, shake off
|
|
|
Gnocchi,
pronounced [NYOH-kee, NOH-kee] is a
small dumpling made from potatoes,
flour and eggs. The name translates literally to "a stupid person"
but the reason for the reference is unclear. Gnocchi, an Italian
specialty, is served with a variety of sauces including a simple butter
and parmesan, pesto, gorgonzola cream or a light marinara
Read more about Gnocchi including recipes, history
and more.
More Gnocchi
Recipes
Butternut Squash Gnocchi -served
with a sage butter sauce.
Pumpkin
Gnocchi - served with Parmesan cheese or Truffle Butter.
Pan Fried Gnocchi
- Use fresh or pre-made gnocchi.
Gnocchi all Sorrentina - by chef Mario Batali. The sauce is a simple
tomato and basil and served with buffala mozzarella
Chestnut Gnocchi - served with
fresh chanterelles, shallots and thyme.
Gnocchi in
Gorgonzola Sauce - potato and spinach gnocchi with a gorgonzola
cream sauce.
Polenta
Gnocchi - served with sage and butter.
Ricotta Gnocchi - serve with butter and Parmesan or a light tomato
sauce..
Spinach
Gnocchi - Recipe for Gnocchi, Spinach, ricotta, flour:
Sweet Potato
Gnocchi - serve with butter or cream sauce.
Gnocchi alla Romana
- fresh gnocchi, baked and
sprinkled with cheese.
Gorgonzola Gnocchi - potato and
spinach gnocchi with a gorgonzola cream sauce.
|
