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Potato Gnocchi With Butter And Parmesan

chef.julissa's picture
Ingredients
  Russet potatoes 3 Medium, scrubbed
  All-purpose flour 3⁄4 Cup (12 tbs), unbleached
  Unbleached all purpose flour 3⁄4 Cup (12 tbs)
  Olive oil 1 Teaspoon
  Egg yolk 1
  Parmesan 1⁄2 Cup (8 tbs) (Plus Additional For Sprinkling Grated)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 2 Tablespoon, unsalted
  Unsalted butter 2 Tablespoon
Directions

MAKING
1. In a large pot cover the potatoes with cold water, bring to a boil and cook until the potatoes are very tender, approximately 30 minutes.
2. Drain the potatoes, let them cool and once cool slip off their skins.
3. Mash their flesh until it is smooth or pass it through a food mill and transfer to a large mixing bowl.
4. Mix in the flour, olive oil, egg yolk, the 1/2 cup of Parmesan, salt, and pepper to form dough.
5. Onto a lightly floured work surface turn the dough, knead the dough for 3 minutes and form it into a ball.
6. Slice a 3-inch piece of dough from the ball and on a lightly floured surface, roll into a long cylinder approximately the width of your thumb.
7. Cut the cylinder crosswise into 3/4-inch pieces and on a lightly floured plate set the pieces aside.
8. With the remaining dough repeat the procedure.
9. Bring a large pot of water to a boil and cook the gnocchi until they float to the surface, for approximately 3 minutes.

FINALIZING
10. Draining the gnocchi, toss them with the butter and sprinkle them with the additional Parmesan.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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