Potato Gnocchi with Butter and Cheese

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.

 

Slideshow: More Fresh Pasta Recipes

 

  • Active:
  • Total Time:
  • Servings: 4 to 6

Ingredients

  • 2 pounds baking potatoes (about 4)
  • 2 large egg yolks
  • Salt
  • 1/2 cup all-purpose flour, plus more for dusting
  • 4 tablespoons unsalted butter
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese

How to make this recipe

  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.

  2. 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 and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

  3. 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.

  4. 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.

Suggested Pairing

This dish pairs well with a lively, berry-inflected Dolcetto d'Alba.

Contributed By Photo © Frances Janisch Published October 2009

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472423 recipes/potato-gnocchi-butter-and-cheese 2013-12-06T23:43:02+00:00 Grace Parisi fall|winter|test-kitchen|christmas|dinner-party|fathers-day|italian|pasta-and-noodles|4|6|make-ahead|staff-favorite|vegetarian october-2009,potato gnocchi,homemade gnocchi,potato pasta,Grace Parisi,italian food,homemade pasta recipes,potato-gnocchi-butter-and-cheese 472423

Aggregate Rating value: 5

Review Count: 1573

Worst Rating: 0

Best Rating: 5

Author Name: fizzy_vin

Review Body: I love this ... "bake" in a *microwave* oven ... then flip over and microwave for five more minutes. and, of course, ... then you transfer to a hot oven to *actually* bake for fifteen more minutes. Or you could just start in the oven and leave in the oven. Try this sentence: Pierce potatoes with fork; place them in a 400° oven for about an hour.

Date Published: 2016-12-06

Author Name: Nolthan

Review Body: i just tried to make this and the dough is not sticking together. I've double and triple checked this receipt, to see if I missed a step, but I followed it correctly.

Review Rating: 1

Date Published: 2017-05-06

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