Gnocchi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds Yukon Gold potatoes
2 teaspoons kosher salt, plus more for baking
1 1/4 cups all-purpose flour, plus more for dusting
1 egg, beaten
1/4 teaspoon freshly ground white pepper
1/2 pound (2 sticks) unsalted butter
6 tablespoons finely chopped fresh sage leaves
1 tablespoon lemon zest
Freshly ground black pepper, to taste
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Directions: |
Directions:Preheat oven to 400°F and place a rack in the center.
1. To prepare the potatoes: Prick potato skins several times with a fork and place on a
rimmed baking sheet; sprinkle with kosher salt. Bake the potatoes until easily pierced with a sharp paring knife, about 50 to 60 minutes.
2. Remove potatoes from oven and allow to cool slightly, about 5 minutes. Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process with a potato ricer or food mill over a rimmed baking sheet. Let riced potatoes cool completely, about 15 to 20 minutes.
3. Sprinkle cooled potatoes with flour, egg, salt, and pepper and knead into a smooth, moist dough. If dough feels sticky, incorporate up to another 1/4 cup of flour.
4. Place dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about 3/4-inch in diameter. Using the bench scraper, cut the rope into 1-inch pieces. Roll each piece with your thumb, forming an indentation on one side, or roll the gnocchi over a gnocchi paddle or the back of a fork. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
5. To cook the gnocchi: Fill a large pot with water, heat on high and bring to a simmer.
Generously salt the simmering water and add gnocchi in batches. Cook until they rise to the surface, about 2 to 3 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to a large serving bowl.
6. To make the sauce: Melt butter in a large skillet over medium heat, stirring occasionally until butter turns golden-brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest. Add the cooked gnocchi to the skillet and toss until thoroughly combined with the sauce. Taste and season with salt and pepper.
7. To serve: Divide cooked gnocchi between 4 warmed pasta bowls and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: Sur La Table Recipe Notes:
Introduction:
The plump, light, pillow-like texture of gnocchi, along with its delicate and mild flavor makes it perfect for rich, hearty sauces such as meat, pesto or creamy cheese sauces.
In Italy, gnocchi is served in smaller portions, as a first course after appetizers, instead of pasta. As a general rule, meat sauces are the perfect accompaniment to gnocchi, however butter and cream based sauces also work well.
Steps to Perfect Gnocchi:
1. We recommend you use Yukon Gold potatoes. Russets will do fine, but the nutty flavor ofYukon Golds is a common favorite amongst gnocchi masters.
2. Bake the potatoes instead of boiling them. This keeps the gnocchi dough from becoming wet (and requiring more flour). Baking captures and seals in the potato flavor, whereas boiling can cause some of the flavor to seep out into the water.
3. When baking potatoes, pierce each potato several times with a fork and sprinkle with salt to draw out any excess moisture.
4. When the potatoes are slightly cooled, pass the potatoes through a potato ricer. This tool will produce small crumbles of potatoes that release more moisture for fluffier gnocchi. A potato masher will produce a thicker consistency and a denser dough.
5. Be careful not to overmix the dough during the mixing or kneading process, as it will make the gnocchi tough. The dough should feel very delicate.
6. Use a bench scraper to incorporate the potatoes and the flour. This helps prevent
overworking the dough.
7. Classic Italian gnocchi is made by pressing the dough over a floured fork, which imparts traditional ridges. However, it is becoming increasingly more common to find gnocchi cut into small, uniform squares resembling cute little pillows. They look more consistent in shape and size and are less messy to make.
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