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Credit: Kevin C. Clarke, CCE, JD
Sizzle, Spring 2014
1½ lbs. russet or other high-starch potato, unpeeled
1 large whole egg, whisked
2 oz. heavy cream
1/16 t. freshly grated nutmeg
8½ oz. all-purpose flour
4 oz. unsalted butter
Kosher salt to taste
1 oz. minced parsley
Shaved Parmigiano-Reggiano to taste
1. Pass cooked and peeled potatoes through food mill; fold in egg, cream and nutmeg.
2. Place flour on large work surface; make a well in the center. Place potato mixture in the well; cut in flour until mixture is just combined.
3. Knead dough until smooth, slightly elastic and just tacky to the touch.
4. Divide dough into four portions. Roll each into approximately ¾-inch-diameter ropes; cut into ½-inch pieces.
5. To form gnocchi, hold dough from opposite sides between thumb and forefinger. Place gnocchi diagonally on base of fork. Use thumb to roll gnocchi off fork, forming ridges on one side and a dimple on the other side.
6. Add gnocchi to boiling water until they float; cook for an additional 3-4 minutes. Remove, strain; add to heated saute pan with lightly browned butter. Season with salt. Finish with parsley and shaved Parmigiano-Reggiano.
Notes: Allow potatoes to steam dry in skins until you can handle them for peeling; do not let them go cold. Use back of paring knife to peel cooked potatoes. Do not over-mix dough, to avoid tough gnocchi. Take the time to properly form gnocchi. Ridges and dimple allow them to hold sauce and provide a pleasant mouthfeel. Practice with the recipe to get a feel for the dough, including the right amount of flour. Make time to produce the recipe several times in a row, just as athletes practice basic skills to get better.
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