Potato gnocchi

By Derek Dammann
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Ingredients

  • 4 large russet potatoes, scrubbed clean
  • 150 grams all-purpose flour, plus some for dusting
  • 1 large egg
  • Kosher salt to season water
  • Salt and pepper
  • 1/4 cup (60 milliliters) butter
  • 1/4 cup (60 milliliters) parmesan cheese, grated
  • 1 lemon, juice
  • 8 fresh sage leaves

Directions

  1. Preheat oven to 400F (205C).
  2. Poke potatoes with a fork and place directly on an oven rack. Bake about one hour, until easily pierced with a knife. Let cool.
  3. Cut potatoes in half and scoop out insides. Discard skins.
  4. With a ricer, rice the potatoes, yielding approximately 650 grams.  Adjust remaining ingredients as needed to accommodate yield.
  5. On a tabletop create a mound with the potato, make a well in the center of the potato. Add flour to the potato well, then create a well in the center of the flour. Add egg to the flour well, then season with salt and pepper.
  6. Use a fork to mix the eggs, then work in the flour, then the potato. Use a bench scraper to finish forming a dough, adding more flour as needed. Knead the dough until smooth, about five minutes. 
  7. Divide dough by four, rolling each piece into a long rope, about 1.5 centimeters in diameter. Cut ropes into 2.5 centimeter pieces. Place pieces on a lightly floured baking sheet.
  8. On the back of the tines of a fork, roll each piece using your thumb to create ridges on the outside and a hollow on the thumb side. Place back on the baking sheet.
  9. In a large pot of boiling salted water, cook gnocchi about one minute, until it floats to the top. Drain and keep warm.
  10. In a large skillet using medium heat, melt butter and add sage leaves to sizzle.
  11. Add the cooked gnocchi and brown slightly. Add about 1/2 cup (120 milliliters) gnocchi cooking water to create a sauce. Squeeze in lemon juice.
  12. Reduce for two minutes. Season with salt and pepper
  13. Serve warm topped with Parmesan.

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