Homemade Potato Gnocchi

How to make Potato Gnocchi


* 4 large russet potatoes, scrubbed clean

* 2 1/2 c. all-purpose flour, plus more for surface

* 2 large eggs

* 2 tsp. kosher salt

* Freshly ground black pepper

* 4 tbsp. butter

* 1/2 freshly grated Parmesan, plus more for serving

* 1/4 c. freshly grated Pecorino


Preheat oven to 400°. Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly.

When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. Run potatoes through a ricer or mash well with a fork.

In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms.
Turn dough onto a lightly floured surface and knead until smooth, about 3 minutes.

Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about ¾” in diameter. Cut ropes into 1” pieces. Place pieces on a lightly floured baking sheet. If dough is too soft to work with this at this point, place in freezer for 10 minutes to chill.

On the back side of a fork, roll each piece along the tines to create ridges and place back on baking sheet.

In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 2 minutes. Reserve 1/2 cup of pasta water, then drain.

Meanwhile, in a large skillet over medium heat, melt butter. Using a slotted spoon, add cooked gnocchi into melted butter. Season with several cranks of black pepper. Add Parmesan and

Pecorino and toss until melted and pepper is fragrant, about 2 minutes. Add pasta water, a couple tablespoons at a time to help sauce come together, as needed. Serve warm with more Parmesan.

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