Real gnocchi is nothing like the kind you can get in the freezer section. The texture is different and flavor is so much better.
I think pasta is kinda bla, but I can get behind gnocchi. There’s just something about those pillowy little dough balls. Probably the potatoes.
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Ingredients
- 1 lb russet potatoes (about 2 C riced)
- 1/2 teaspoon salt
- 3-4 large egg yolks
- 1/4 teaspoon pepper
- 1/2 C grated Parmesan cheese
- 1 C flour + extra for rolling
- 1/4 teaspoon nutmeg
Tips
Bake potatoes vs. boiling locks in more flavor. (Bake at 425 degrees for 45 minutes to 1 hour)
Finely grate the cheese for easier mixability.
If you don’t have a ricer, you can use one of these substitutes.
Soak the ricer as soon as you are done otherwise it’s a huge pain in the ass to clean.
When using the gnocchi board, use your thumb to push into the pieces and roll them in a downward motion. Don’t push too hard. This will create a C-shape that curls in on itself. Video
You will need to keep flouring your hands and working surfaces to prevent sticking.
Directions
Cook the potatoes and rice them once they are cool enough to handle.
Set the flour aside.
Mix all ingredients together except for the flour. Use 3 eggs first.
Start with a 1/2 cup of flour first. Mix and then add more gradually until the dough is workable. You don’t want it to be dry. Add the other egg yolk if you end up with dry dough.
Flour your work surface.
Roll the dough out into ropes and cut them a little smaller than inch-long pieces.
Flour your hands and fork or gnocchi roller.
Roll out all the pieces.
Boil water and drop the pieces in.
They are done when they rise.
Scoop the floaters off the surface and move to a strainer.
Serve with sauce when ready.
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