Details
| Serves |
4 |
| Total |
1 hr 30 min |
| Prep |
1 hr |
| Cook |
1 hr 20 min |
| Active |
30 min |
| Difficulty |
7/10 |
| Tags |
type-main cuisine-italian ingredient-vegetable ingredient-pasta method-skillet method-boil |
Equipment
- Stock Pot
- Large Skillet
- Potato Ricer
- Medium Bowl
- Sheet Tray
- Paper Towels
- Small bowls for mise en place
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Give gnocchi ridges if finishing them in a sauce, otherwise skip it
- This can be made with Basil Pesto as a sauce
</aside>
Ingredients
Main
- 2 # Russet Potato
- 2 ea. Egg Yolk, beaten
- 3 oz. All-Purpose Flour, possibly more
- TT Salt
Finish
- 2 T Clarified Butter
- 2 T Butter, salted
- 1 c. Mushrooms
- 4 st. Lacinato Kale, concasser
- 1 t Chili Flake
- 4 oz Parmigiano Reggiano, finely grated
Instructions
Prep
- Preheat the oven to 450°F, pierce potatoes and bake on the rack 50 min
- Quarter potatoes immediately to release steam
- Remove skin and rice potatoes into a thin layer to release more steam
- Once cool, mix salt and yolk, then incorporate just enough flour until it comes together
- Form a log, portion in fourths, dust table with flour, and work logs into ½” logs
- Portion into ¾” pieces and leave as pillows or form balls
- Optional: Freeze on a sheet tray and store in the freezer up to 3 months
Cook
- Bring salted water to boil in pot, assemble an ice bath in bowl
- Boil gnocchi, transfer when floating to ice bath for 10 seconds, transfer to paper towels
- Heat clarified butter over medium-high, cook gnocchi to golden brown, set aside