If you’re anything like me and enjoy the art of making homemade gnocchi, you’re in for a treat. For myself, the best thing about this recipe is the amount of time and love I put into making each individual piece. It’s a recipe that require patience and time.
Yield: 4 Servings
- 2 cups Russet Potato, cooked and riced
- 2 cups AP flour, sifted
- 1 medium sized egg
- 1 tsp salt, as needed
Method of Procedure
- Peel and boil potatoes in a pot with hot water, until they are soft.
- While waiting for the potatoes, sift 2 cups of AP flour and create a well.
- Once potatoes are done, drain them, and then quickly rice the potatoes potatoes.
- Add to the flour, while still maintaining the well.
- Crack the egg into the enter of the flour and riced potatoes, add salt.
- With a fork or your hands scramble the egg in the center of the well and slowly adding the potatoes and flour to it.
- Once it starts to combine together, knead it like you would pasta for 10 mins, or until smooth. Make sure the dough isn’t too dry or firm.
- Roll into a log and let it sit for 5 mins. While you wait, prepare a sheet pan dusted with some flour.
- Divide the dough into seven pieces.
- Roll the pieces into ropes about half an inch thick.
- With a bench scraper divide the ropes into half inch pieces.
- Put the pieces on the sheet pan until you’re done portioning them. Make sure that the pieces don’t stick together.
- You can keep the gnocchi at this shape, or you can shape them with a fork. With the fork facing up, you take individual pieces of gnocchi and gently push against it until it curves.
- Once you figure out what shape you want, heat water in a pot with some salt.
- When the water comes to a boil, slowly drop the gnocchi into the water, once they float you can remove them from the water with a slotted spoon.
- Blue Cheese Cream: Take 1/2 C white wine and 1/2 C heavy cream, reduce until thick. Add blue cheese crumbles and season. (You can use any cheese)
- Brown Butter and Sage: Heat 1 stick of unsalted butter, while heating, whisk until it turns into an auburn color. Add cut sage at the end and season.
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