Potato Gnocchi
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Russet Potatoes4 large
Egg Yolk1 cup
Freshly Grated Parmesan1 tsp
Nutmeg (freshly grated)1 tsp
Salt (gray)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
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Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note)
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Bake until a bit overcooked, about 45 minutes
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Let sit until cool enough to handle, cut in half, and scoop out the flesh
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Reserve the potato skins, if desired, for another use
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Pass the potatoes through a potato ricer or grate them on the large holes of a box grater
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You should have about 2 cups
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Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper
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Mix in the potatoes and mix well with hands
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Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes
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Fold the mass over on itself and press down again
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Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it
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) Work any dough clinging to your fingers back into the dough
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If the mixture is too dry, add another egg yolk or a little water
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The dough should give under slight pressure
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It will feel firm but yielding
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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
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If the dough holds together, it is ready
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If not, add more flour, fold and press the dough several more times, and test again
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Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces
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Roll each piece into a rope about 1/2-inch in diameter
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Cut into 1/2-inch-long pieces
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Lightly flour the gnocchi as you cut them
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You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down
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Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle
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Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you
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It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was
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(Shaping them takes some time and dexterity
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You might make a batch just for practice
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) The indentation holds the sauce and helps gnocchi cook faster
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As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper
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Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes)
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If you will not cook the gnocchi until the next day or later, freeze them
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Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight
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To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot
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When ready to cook, bring a large pot of water to a boil and add salt
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Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface
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Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired