Potato Gnocchi

This weekend between an all day Elsewhere Artist Collaborative Board Retreat and watching the Oscars, I found time to experiment in the kitchen. My time restraints are a testimony to how easy this recipe for Potato Gnocchi is! I made this in about an hour and a half, after finishing up a 6 hour retreat and running to the grocery store. While I was nervous about completely bombing this recipe – with an out-of-town dinner guest – these tiny clouds of potato pasta came out fabulously! I dressed the gnocchi with sauted mushrooms, green peas and a touch of cream and good pecorino romano cheese. Don’t hesitate to try this recipe. I highly recommend using a potato ricer though – it is worth the investment.

Potato Gnocchi from Bon Appetit February 2010

  • 1 1/2 pounds russet potatoes, scrubbed
  • 1 cup (or more) all purpose flour
  • 1 large egg yolk, beaten to blend
  • 1 teaspoon coarse kosher salt
  • Large pinch of freshly grated nutmeg
  • 1 tablespoon olive oil

Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.

Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.


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