Potato Gnocchi

Name: Potato Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges eggs, plus 1 large egg yolk; 355 milliliters all-purpose or 00 flour, plus more as needed; 4 servings Kosher salt; 4 servings Freshly ground nutmeg; 177 milliliters grated Parmigiano-Reggiano cheese; 1 kilograms russet or other starchy potatoes, peeled; 8 torn fresh sage leaves; 177 milliliters (1 1/2 sticks) unsalted butter

Potato Gnocchi might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 861 calories, 22g of protein, and 43g of fat. This recipe serves 4. If you have butter, parmigiano-reggiano cheese, torn sage leaves, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Place the potatoes in a medium stock pot and add enough cold water to cover by about 2 inches. Salt the water and bring it to a boil over moderately high heat. Cook the potatoes until easily pierced with a fork, 12 to 14 minutes, depending on the size of the potatoes.

Ingredients you will need

Potato

Stock

Water

Salt

Equipment you will use

Pot

Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Push the potatoes through a food mill or potato ricer onto a lightly floured work surface.

Ingredients you will need

Potato

Equipment you will use

Potato Ricer

Pot

Gather the potatoes into a mound and make a well in the center.

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Potato

Sprinkle half the flour into the well and gently add in the eggs, egg yolk, and nutmeg.

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Egg Yolk

Nutmeg

All Purpose Flour

Egg

Mix the ingredients by hand until a soft dough forms. If necessary, add more flour, a little at a time, until the dough has a smooth, evenly moistened consistency.

Ingredients you will need

Dough

All Purpose Flour

Lightly flour your work surface and divide the dough into six or eight portions.

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Dough

All Purpose Flour

Roll the portions into 1-inch-thick ropes and cut the ropes into 1-inch pieces.

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Roll

Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be kept, on a floured baking sheet and loosely covered, in the refrigerator up to 8 hours.

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Gnocchi

Roll

Equipment you will use

Baking Sheet

When you're ready to serve the gnocchi, bring a large pot of salted water to a boil.

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Gnocchi

Water

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Pot

Add the gnocchi and stir a few times to submerge and separate them. Cook at a gentle boil until the gnocchi are tender and just beginning to float, 2 to 3 minutes.

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Gnocchi

Drain the gnocchi thoroughly and serve with a desired sauce or cheese.

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Gnocchi

Cheese

Sauce

In a medium pot over medium-high heat, melt 3/4 cup (1 1/2 sticks) unsalted butter with 8 torn fresh sage leaves. Cook until the butter is slightly browned and smells nutty, 2 to 3 minutes.

Ingredients you will need

Fresh Sage

Butter

Equipment you will use

Pot

Place the gnocchi in a serving dish and sprinkle with 3/4 cup grated Parmigiano-Reggiano cheese. Spoon the brown butter over the gnocchi and garnish with the sage leaves.

Ingredients you will need

Sage

Parmigiano Reggiano

Gnocchi

Butter

Cheese

Equipment

Pot

Potato Ricer

Baking Sheet

Ingredients

Servings:

2larges

eggs, plus 1 large egg yolk 355milliliters

all-purpose or "00" flour, plus more as needed 4servings

Kosher salt 4servings

Freshly ground nutmeg 177milliliters

grated Parmigiano-Reggiano cheese 1kilograms

russet or other starchy potatoes, peeled 8

torn fresh sage leaves 177milliliters

(1 1/2 sticks) unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.