Main Course

Potato Gnocchi

April 16, 2015

 Last week I expressed my love for Gnocchi, this week I’m giving you my step-by-step break down of my simple, yet mouth watering Potato Gnocchi recipe.  Hope you enjoy my take on the dish!

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First up, start by taking two russet potatoes over a sheet of foil…

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…and season them with a pinch off salt.

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Wrap them in the foil and bake them in the oven for 90 minutes at 375ºF.

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After 90 minutes, remove them from the oven and unwrap the the foil.

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Once the potatoes are cool enough to handle, use a pairing knife to peel the skins.

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Using a large mesh strainer, pressed the potatoes through the strainer.

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This will leave you with the base of your Gnocchi dough.

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Shred in about a 1/2 cup of Parmesan Cheese.

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Add 2-3 egg yolks…

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…and gently fold in the ingredients.

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Altogether you will add about 1 cup of flour, but you want to do this a 1/3 cup at a time…

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…kneading the dough for about 2 minutes in between adding more flour.

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Continue to add the flour until you have reached a cup’s worth and knead until you have a fully blended dough.

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Give your board a good flour to avoid the dough from sticking.

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Cut the dough into quarters…

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…and roll each quarter out to about 3/4″ in thickness.

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Cut each strip into even bite-sized pieces.

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Using a Gnocchi board or fork…

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…gently press each pillow of dough into the board…

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 …and let it roll down the board and over your finger. This creates grooves in the gnocchi that will help hold the sauce we’ll be using towards the end.

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 Add the Gnocchi to pot of salted boiling water.  Cook for about 5 mins, or until the gnocchi has floated to the top of the water.

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Once the Gnocchi is done cooking, add the strained dumplings to a pan on high heat, along with a couple knobs of butter to grease the pan.

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Give these a good saute until they are golden brown.

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Add 2 tbsp of chopped parsley…

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…2-3 tbsp of pine nuts…

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…half a squeezed lemon…

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…give that a quick toss and you are ready to serve!

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Top it off with some fresh parmesan…

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…a dash of chopped chives…

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…and there you have it…

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 …a classic Potato Gnocchi that everyone will enjoy!

Potato Gnocchi

Potato Gnocchi

Ingredients

  • 2 russet potatoes (generally 1 potato per serving)
  • 1 cup all purpose flour (plus extra for dusting)
  • 2-3 egg yolks
  • 1/2 cup parmesan cheese
  • 2 tbsp chopped parsley
  • 2 tbsp sliced chives
  • 2-3 tbsp pine nuts
  • fresh lemon juice
  • salt to taste

Instructions

  1. First up, start by taking two russet potatoes over a sheet of foil and season them with a pinch off salt.
  2. Wrap them in the foil and bake them in the oven for 90 minutes at 375ºF.
  3. After 90 minutes, remove them from the oven and unwrap the the foil.
  4. Once the potatoes are cool enough to handle, use a pairing knife to peel the skins.
  5. Using a large mesh strainer, pressed the potatoes through the strainer. This will leave you with the base of your Gnocchi dough.
  6. Shred in about a 1/2 cup of Parmesan Cheese. Add 2-3 egg yolks and gently fold in the ingredients.
  7. Altogether you will add about 1 cup of flour, but you want to do this a 1/3 cup at a time, kneading the dough for about 2 minutes in between adding more flour. Continue to add the flour until you have reached a cup's worth and knead until you have a fully blended dough.
  8. Give your board a good flour to avoid the dough from sticking. Cut the dough into quarters and roll each quarter out to about 3/4" in thickness.
  9. Cut each strip into even bite-sized pieces.
  10. Using a Gnocchi board or fork, gently press each pillow of dough into the board and let it roll down the board and over your finger. This creates grooves in the gnocchi that will help hold the sauce we'll be using towards the end.
  11. Add the Gnocchi to pot of salted boiling water. Cook for about 5 mins, or until the gnocchi has floated to the top of the water.
  12. Once the Gnocchi is done cooking, add the strained dumplings to a pan on high heat, along with a couple knobs of butter to grease the pan.
  13. Give these a good saute until they are golden brown.
  14. Add 2 tbsp of chopped parsley, 2-3 tbsp of pine nuts, half a squeezed lemon, give that a quick toss, and you are ready to plate.
  15. Top it off with some fresh parmesan, a dash of chopped chives, and there you have it. Serve and enjoy!
http://www.byrontalbott.com/potatognocchi/
 

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 | Top Left: Boos Cutting Board | Top Middle: Shun Knife Set | Top Right: Gnocchi Board |

 | Bottom Left: All-Clad Fry Pan | Bottom Middle: All-Clad Sauce Pan | Bottom Right: All-Clad Strainers |

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