POTATO GNOCCHI
Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
- Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
- Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
- Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
- Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.
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Kyomuhendo Inid
[email protected]Great recipe! Easy to follow and the gnocchi turned out amazing. I added a bit of garlic and herbs to the dough and they were perfect.
Christiana Fuller
[email protected]These were a bit more work than I expected, but they were definitely worth it. The texture was perfect and they held their shape well in the sauce. Will definitely make these again for special occasions.
Oreten M
[email protected]Just made these and they're delicious! I used sweet potatoes instead of regular potatoes and they turned out great. Thanks for the recipe!
Shameem Fatima
[email protected]Loved these! I followed the recipe exactly and they turned out perfectly. So easy to make and so delicious. Will definitely be making these again.
Shokat Aill
[email protected]These gnocchi were a hit! They were light and fluffy, and the potato flavor really shone through. I served them with a simple tomato sauce and Parmesan cheese, and they were absolutely delicious. I'll definitely be making these again.