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Potato Gnocchi

Classic%20russet%20potatoes

rating

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1 rating
prepare
cook
15
serves

INGREDIENTS

3 Idaho® Russet Potatoes, large
3 egg yolks
1/2 cup Parmigiano-Reggiano, grated
salt and freshly ground black pepper, as needed
2 cups flour

INSTRUCTIONS

  1. 1
    Bake potatoes in a 350*F oven until soft, about 1 hour.
  2. 2
    Pass baked potatoes through a ricer into a metal bowl.
  3. 3
    While potatoes are still warm, add yolks, cheese, salt and pepper to bowl and mix thoroughly with a wooden spoon.
  4. 4
    Slowly sift in flour, mixing lightly, until dough comes together (you can test dough to see if there is enough flour by rolling out a small piece. If it stays together it is ready.)
  5. 5
    Roll dough into 3/4-inch rope and cut into 1-inch lengths. Roll each gnoccho off of back of fork to score.
  6. 6
    Boil gnocchi in salted water until they float. Reserve on a sheet tray.

notes

Aaron Burgau
Executive Chef
Patois
New Orleans, LA

recipe search tags

preparation methods
Meals/Courses
cuisines European, Italian
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