POTATO GNOCCHI back to home
serves 6
4 medium Idaho baking potatoes
1 whole extra large egg, beaten
1 T freshly grated parmesan cheese
1 t salt
1/4 t white pepper
1/8 t fresh grated nutmeg
1 cup all purpose flour- plus more for when rolling the dough
1 stick unsalted butter
special equipment needed: a potato ricer, rubber gloves
Preheat oven to 400 degrees. Scrub the potatoes and prick them with a fork a couple times. Bake for about an hour. Don’t over bake- you don’t want them mushy.
Have a large rimmed bowl ready and some clean rubber gloves.
When the potatoes are done cut them in half- lengthwise and scoop out the flesh of one half into a potato ricer. Rice them, repeat until all 6 halves are riced. I try to distribute them evenly over the bowls surface for quicker cooling. Let them cool completely.
When cooled, add the egg, parmesan, salt, pepper and nutmeg to the potatoes- use your hands (light touch) to distribute until all is incorporated.
Next add the flour all at once and gently knead until it all comes together as a soft and slightly sticky ball- (light touch) add a little more flour if it is too sticky.
Form the dough into a mass and cut into 4 parts. Cover 3 parts of the dough with a clean cloth.
Sprinkle a large wood cutting board or marble slab, lightly with flour. Gently roll the dough into a long rope- about 1/2- 3/4 inch thick. Using a knife or a pastry cutter, cut the gnocchi’s into about 1 inch long pieces. Repeat with the other pieces of dough. When all the dough is cut give each one a ridged shape by very lightly running them over a tines of a fork. If you set the cut gnocchies up on the tall side and do this you will have a more oval shape gnocchi.
Put a large pot of salted water on to boil. Prepare an ice water bath in a large bowl.
When the water comes to a boil, add the gnocchi ( you might want to do this in several batches if making a whole recipe) Cook for several minutes or until they all rise to the surface.
Using a slotted spoon, transfer( light touch) them to the ice bath.
Line a large baking sheet with paper towels. After a minute or so transfer( light touch) them to the towel lined sheet in a single layer to dry some. Use them within a half hour or cover them with plastic wrap to use within 24 hours.
To saute, melt the butter in a large saute pan on med- hi heat. Heat for several minutes until the butter just starts to turn a little brown. Add the gnocchi in a single layer- being careful not to crowd them. Again, you might have to do this in batches. After 2-3 minutes check to see if they are getting a nice crispy brown on the bottom. Then using 2 little spoons, gently turn them over - one by one to brown the other side- another 2-3 minutes- or until they take on a buttery- golden look.
To keep it simple,serve with a little brown butter and freshly grated parmesan. I recommend my Leek Shitake Cream Sauce as a nice light pairing for these tender little clouds.
