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!

[amd-zlrecipe-recipe:38] 

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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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