How To Make Gnocchi

These little potato dumplings are an essential part of the gift from the heavens that is Italian food. Straying slightly from the norm of typical pasta, gnocchi is typically made with boiled and mashed potatoes mixed with flour and egg and shaped into the most perfect little pillows. But, also like most Italian dishes, there is major variations in it depending on the region or even village the recipe hailed from. When it comes to the traditional stuff usually served in restaurants, the potato not only gives gnocchi a most unique texture, it also contributes to its rich and hearty flavor that pairs well with any tomato or cream-based sauce you can think of. And you can never forget about the amazing “little something” that the nutmeg perfectly adds. Plus, it’s really difficult to find a good, ready-to-cook gnocchi at the local supermarket compared to the homemade stuff. The freezer usually takes something away, whether it is flavor, texture or both. But for how easy gnocchi is to make, you don’t even have to think about messing with that stuff anymore!

In this basic cooking video recipe, we teach you how to make your own gnocchi. Learn how to get the potatoes perfect, knead the dough and, the most important part, how to make the adorable little designs on the sides of each one.

Homemade Gnocchi 4 lb russet potato 1 tbsp salt 1 egg (beaten) 3 egg yolks (beaten) ½ tsp pepper 2 oz clarified butter 1 lb AP flour 4 oz parmesan (grated) 6 oz fontina (sliced) 4 oz butter Nutmeg to taste

  1. Cut potatoes into uniform pieces. Cover with water. Add salt and simmer until tender. Drain and spread on sheet pan. Place in a 300F degree oven for 5 minutes to dry. Pass through food mill into stainless steel bowl.
  2. Add beaten egg and yolks, salt, pepper, clarified butter and nutmeg and mix until incorporated. Add half the flour and mix well.
  3. Spread a portion of the remaining flour on a work surface. Place the dough on the work surface and knead additional flour into the dough until firm and workable. Divide the dough into eight equal pieces. Roll each piece into a cylinder about 2 feet long. With a dough knife, cut dough into 1/3 oz pieces. Round into balls. Flour the tines of a dinner fork and draw the fork firmly across each ball to form ridges. Place on floured sheet pan.
  4. Boil gnocchi in salted water for 2-3 minutes. Remove a few seconds after they begin to float.
  5. Saute in small batches in whole butter, browning slightly. Top with cheese and finish under the broiler.



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