F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Potato Gnocchi

  • SERVINGS: MAKES ABOUT 8 DOZEN
  • MAKE-AHEAD
  • VEGETARIAN

François Payard's exquisite gnocchi are delicious in Parmesan broth, but they're equally good with a simple tomato sauce—just the way his grandmother used to serve them. This recipe makes enough gnocchi for Payard's phyllo-topped dish for 4, with plenty leftover to try 4 first-course or 2 main-course servings of his grandmother's version.

Plus: Pasta Recipes and Tips

  1. 3 Idaho potatoes (1 1/2 pounds)
  2. Kosher salt
  3. 1 large egg
  4. 1 large egg yolk
  5. 1 teaspoon chopped parsley
  6. 1/4 teaspoon sherry vinegar
  7. 1 1/2 cups all-purpose flour
  8. 1 teaspoon table salt
  9. 1/4 teaspoon freshly ground pepper
  10. Pinch of freshly grated nutmeg
  11. Extra-virgin olive oil
  1. Preheat the oven to 400°. Sprinkle the potatoes with a pinch of kosher salt and wrap them individually in foil. Bake for 1 hour, or until tender. Let the potatoes cool slightly, then halve lengthwise. Scoop out the potato flesh and press it through a ricer or a fine sieve into a large bowl. Let cool slightly.
  2. In a small bowl, beat the egg with the egg yolk, parsley and vinegar. In a medium bowl, mix the flour with the table salt, pepper and nutmeg. Add the egg mixture to the warm potatoes and mix with your hands until just blended. Gently incorporate the flour mixture. Shape the dough into a ball, cover with a towel and let stand for 10 minutes.
  3. Bring a large pot of salted water to a boil. Divide the dough into 6 pieces and roll each piece into a 1/2 -inch thick rope. Cut the ropes into 1-inch lengths.
  4. Fill a large bowl with ice water. Add one-third of the gnocchi to the boiling water and cook until they rise to the surface, about 1 minute. Using a slotted spoon, transfer the gnocchi to the ice water to cool, then drain and transfer them to a bowl. Toss with a bit of olive oil. Spread the gnocchi on a baking sheet lined with plastic wrap. Repeat with the remaining 2 batches of gnocchi.
Make Ahead The cooked gnocchi can be refrigerated for 1 day or frozen for 2 weeks in a sturdy plastic bag. Serve With Gnocchi in Broth with Phyllo.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.