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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Gnocchi can be found in your grocery stores but it's a far cry from homemade. This dough is made with fresh eggs and Parmesan cheese. You can serve it with butter or your favorite white cream sauce, or a marinara sauce; all will be delicious. Note: Be sure you dimple each piece when preparing so that the sauce is cradled inside. Ingredients:
2 lbs idaho potatoes |
2 large egg yolks |
1/2 cup parmesan cheese, grated |
1/4 teaspoon nutmeg, grated |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper |
2 cups all-purpose flour |
Directions:
1. Place unpeeled potatoes in a pot of cold water and add 1 T salt.
2. Cook until fork tender, but not falling apart. Drain.
3. While still warm gently scrape away the skins with a fork.
4. Grate the potatoes on the large holes of a box grater.
5. In a separate bowl mix together grated cheese, nutmeg, salt and pepper.
6. On a floured board place potatoes, making a well in the center.
7. Then add the two egg yolks and cheese mixture, incorporating the potatoes using your hands.
8. Place in a bowl and set aside.
9. On same floured board spread out about 1/2 cup of the flour. Drop mashed potatoes directly over the flour and with your hands mix very lightly into the flour folding the mass over on itself, pressing down.
10. Adding 1/2 cup flour at a time, work it into the mixture.until firm but yielding - just until it holds together. Try not to knead it or it develops too much gluten.
11. To test for consistency, take a piece and roll it with your hands on a floured board into a rope 1/2 inch in diameter. If it holds together, it is ready. If not, add more flour, then test again.
12. Cut the dough into 8 pieces and place in a bowl.
13. Lightly flour your board and with your hands, roll each piece working it outward into a rope 1/2 inch diameter by 12-14 inches long. Cut into 1/2-inch pieces. Dimple each piece with your thumb or fork dipped in flour creating a crater for the sauce.
14. On a lightly floured tray covered with parchment or wax paper, scatter the gnocchi and place them in the freezer. (Can keep up to a month).
15. When ready to cook, bring a large pot of water to a gentle boil and add 1 Tablespoon salt.
16. Drop in the frozen gnocchi and cook for 2 minutes AFTER they rise to the surface. Remove with a skimmer, shaking off excess water, and place in serving pasta bowls.
17. Add your favorite sauce and serve with additional Parmesan cheese.
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