Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4 to 6

American chefs are busy riffing on this Italian classic. Here, mkgallery's Grace Parisi shares her own tasty variation on the traditional Potato Gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.    More Fresh Pasta Recipes  

How to Make It

Step 1    

Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.

Step 2    

Meanwhile, on a sheet of foil, drizzle the garlic cloves with olive oil. Wrap up the garlic and roast at 450° for 30 minutes, until tender. Squeeze out the garlic.

Step 3    

Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, roasted garlic and 1 teaspoon of salt. Add the 1/2 cup plus 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

Step 4    

Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.

Step
Step 5    

In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

Make Ahead

The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

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