Potato gnocchi

Potato Gnocchi with Butter and Cheese

American chefs are active riffing on this Italian traditional. Right here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi. A lot more Fresh Pasta Recipes

Substances

• 2 pounds baking potatoes (about 4)


• 2 big egg yolks


• Salt


• one/two cup all-objective flour, plus more for dusting


• 4 tablespoons unsalted butter


• Freshly ground black pepper


• Freshly grated Parmigiano-Reggiano cheese

How to Make It

Preheat the oven to 400°. Pierce the potatoes all in excess of with a fork. Bake in a microwave oven at large energy for 10 minutes, then flip the potatoes and microwave for five minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about one hour, until finally tender.

Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer two somewhat packed cups of riced potatoes to a bowl. Stir in the egg yolks and one teaspoon of salt. Include the one/two cup of flour stir right up until a stiff dough forms. Knead the dough gently until finally smooth but slightly sticky.

Line a baking sheet with wax paper and dust with flour. On a floured surface, minimize the dough into 4 pieces, rolling each and every into a three/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll every piece against the tines of a fork to make ridges transfer to the baking sheet.

In a huge, deep skillet of simmering salted water, cook the gnocchi till they rise to the surface, then simmer for two minutes longer. In a huge nonstick skillet, melt the butter. Employing a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook in excess of higher heat for one minute. Sprinkle with the cheese and serve.