Gnocchi
People tend to think that making gnocchi from scratch is difficult. If you haven't tried making gnocchi before then now's your chance to see just how easy this dish can be.
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3x5
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4x6
Ingredients
1# Potatoes – Baked and Skin Removed
3 Egg Yolks
2/3 Cup Fresh Parmesan – Grated
½ tsp Salt
½ tsp Pepper
1 ½ Cups AP Flour
Preparation
1. Grate the potatoes or push through a ricer
2. On the counter or a cutting board combine the shredded potatoes, egg yolks, parmesan, salt and pepper
3. Gently bring this all together by mixing with your fingers
4. Add ½ cup of the flour and work into the potato mixture. Gently folding it together but not like kneading bread. You don’t want to overwork the dough and make it tough
5. Keep adding a little flour at a time until the dough is pretty firm and holds together well
6. Divide into four pieces, sprinkle some flour on a clean surface and roll into a ½” wide “snake”…like Playdoh® when you were a kid
7. Cut into ½” long pieces
8. At this point you can use a fork to make indentations in the gnocchi or use a gnocchi tool but why go through all that…they’ll taste just as good if you don’t
9. Chill in the refrigerator for one hour
10. Boil for 60-90 seconds in salted water until they float then toss in whatever herbs, spices and/or sauce you like or…
11. Heat a sauté pan over high heat and add ½ stick of unsalted butter, 1 tsp of garlic and half of the gnocchi and cook until well caramelized on one side then toss and cook to caramelize the other side.
12. Don’t be too worried about getting all the gnocchi flipped over. It will be delicious either way
13. Add the zest from a lemon and the juice from half a lemon. Some chopped parsley and salt and pepper and eat.
14. Repeat steps 11 and 12 for the other half of the gnocchi or you can freeze them for later use