Annamaria Settanni McDonald
Featured Pinch Tips Video
- 4 large
- russet potatoes
- egg, beaten
- 1/2-1 c
- 2 tsp
- 1/4 c
- freshly grated parmesan cheese (optional)
1Pierce potatoes several times with the tines of a fork. Place on a baking sheet and bake at 425 degrees for about 45 minutes, until tender.
2While still hot, slice potatoes in half width-wise and carefully scoop out all the insides. Place in a large bowl. Mash with a potato masher until uniform consistency but not completely smooth. Let cool for 15 minutes.
3Add egg to the potatoes and stir to combine. Work in flour, starting with a 1/2 cup, add parmesan cheese. If it gets too difficult to combine with a spoon, use your hands. Form the dough into a soft, only-slightly-sticky ball. (Add more flour as needed if the dough is too sticky.) Knead for about a minute in the bowl.
4Divide the dough into 6 sections. Work with one section at a time and refrigerate the others.
5On a floured surface, roll each section of dough into a long strip. Cut into 1/2 – 1 inch pieces. Continue until done. Roll the gnocchi into oval shapes or press with the tines of a fork, if desired. (This is the point when you can freeze the gnocchi. Just place on a cookie sheet in a single layer and flash freeze for 20-30 minutes. Then transfer to a plastic freezer bag.)
6Bring a large pot of water to a slow boil. Working in small batches, add some gnocchi to the pot. Boil just until they rise to the surface. Drain and transfer to a plate that is lightly spread with olive oil to prevent sticking. Repeat until done.
7You can serve the gnocchi as they are at this point and top with a favorite sauce. Or saute in some melted butter for about 5 minutes, just until the gnocchi are very slightly crisp on one side. Transfer to a serving plate, top with the melted butter from the skillet and some salt, pepper and freshly grated parmesan cheese.