Potato Gnocchi Recipe

Friday, March 29, 2013

  • 3½ oz all-purpose flour
  • 1 lb potatoes
  • 1 egg
  • 1¼ oz butter
  • 2 oz grated Parmigiano Reggiano cheese
  • salt to taste 

  1. Place potatoes in a pot and completely cover with cold salted water, stopping when the water is 1 inch in above the potatoes. Bring to a boil and simmer until tender (or when a knife enters easily), about 50 minutes.
  2. Let cool until they can be handled. Peel and put them through a ricer or food mill.
    Combine hot peeled potatoes with flour, egg and salt. Turn dough out onto a floured cutting board and cut into 3 portions.
  3. Gently roll each portion into a long log about 3/4 inch thick. Cut each log into ¾-inch pieces with a floured knife.
  4. Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.
    The gnocchi should be cooked in salted water, well drained, then dressed with a generous helping of butter and Parmesan cheese.
  5. Add (to taste) tomato sauce or even better still, fresh cherry tomatoes browned in butter.

Click here for Original Recipe and more Details

Photo Credit: academiabarilla.com


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