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Gnocchi

Gnocchi

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  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 2 hrs

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Des Moines chef George Formaro says no food hugs you like potato gnocchi. The good news is, his recipe for the Italian classic is super easy--and so are his ideas for how to sauce them.

Ingredients

  • 2 pounds russet potatoes
  • Olive oil
  • 1 egg, lightly beaten
  • 2 tablespoons grated Parmesan
  • 2 tablespoons butter, melted and allowed to cool slightly
  • 1 1/2 teaspoons salt
  • pinch black pepper
  • 2 cups "00" or all-purpose flour*

Directions

  1. Preheat oven to 375 degrees F. Scrub and peel potatoes; rub with olive oil. Place on a baking sheet and bake for 50 minutes or until a knife inserts easily. Remove potatoes from oven and cool for 20 to 25 minutes or until easy to handle.
  2. Meanwhile, in a small bowl, mix the egg, Parmesan, butter, salt, and pepper.
  3. While they're still warm, rice the potatoes into a large bowl. (The dry roasted exterior will act like a jacket and won't pass through; discard it.) Drizzle the egg mixture over the riced potatoes and mix lightly with a fork. Add the flour and stir lightly until just mixed. Knead only a few times; don't overwork. Wrap the dough in plastic wrap and rest for 10 minutes. (Any lingering streaks of flour remaining will absorb during this time.)
  4. Divide dough into quarters, rolling each quarter into a long rope about 1/2- to 3/4-inch thick. Lightly dust the ropes with flour and cut into 1/2-inch pieces. (If you like, spread uncooked gnocchi on a lightly greased or floured sheet pan, freeze, and then store in a zip-top bag for future meals.)
  5. To cook gnocchi: In a large pot bring 4 quarts of salted water just to boiling. Add the gnocchi in batches. Cook for 2 to 3 minutes. When gnocchi start to float, cook them for one minute more. (If you froze your gnocchi, boil them straight from the freezer. They'll cook in about the same time, maybe a minute longer) Using a strainer, lift gnocchi out of boiling water and toss with your favorite sauce.
  6. For seared gnocchi: Cook and drain well in a colander. Heat 2 tablespoons olive oil and/or butter in a large skillet. Add well-drained gnocchi in a single layer. Cook, without stirring, until gnocchi start to brown. Stir and cook until browned on all sides (about 2 minutes total).

Tip

  • Shopping Tip Imported double-zero flour is used in pasta and pizza dough. It's very fine and yields lighter gnocchi. Buy it at specialty stores like Whole Foods Market, or just use all- purpose flour.

Variation

  • Gnocchi with Crispy Sage and Brown Butter Melt butter slowly on low heat, cooking until golden brown. Add fresh sage leaves; fry until crisp. Add gnocchi and toss to coat. Serve with grated Parm.

Variation

  • Gnocchi with Blush Sauce Brown crumbled Italian sausage; add tomato sauce, a handful of frozen peas, a splash of cream and chopped fresh rosemary. Bring to a simmer to cook peas and meld flavors.

Variation

  • Gnocchi with Gorgonzola Cream Blue cheese and gnocchi are a traditional pairing. Add crumbled Gorgonzola cheese to a good-quality purchased Alfredo sauce and warm gently with gnocchi in pan.

Nutrition Facts

(Gnocchi)

Servings Per Recipe 8, Fat, total (g) 5, vit. C (mg) 21, chol. (mg) 32, Thiamin (mg) 0, pro. (g) 7, calcium (mg) 135, cal. (kcal) 243, vit. A (IU) 135, iron (mg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 44, Niacin (mg) 3, fiber (g) 3, sodium (mg) 870, sugar (g) 1, Potassium (mg) 528, Folate (µg) 83, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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