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Roasted Garlic-Potato Gnocchi

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4 to 6
  • MAKE-AHEAD
  • VEGETARIAN

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional Potato Gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.

  1. 2 pounds baking potatoes (about 4)
  2. 10 garlic cloves, unpeeled
  3. Olive oil for drizzling
  4. 2 large egg yolks
  5. Salt
  6. 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  7. 4 tablespoons unsalted butter
  8. Freshly ground black pepper
  9. Freshly grated Parmigiano-Reggiano cheese
  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. Meanwhile, on a sheet of foil, drizzle the garlic cloves with olive oil. Wrap up the garlic and roast at 450° for 30 minutes, until tender. Squeeze out the garlic.
  3. 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, roasted garlic and 1 teaspoon of salt. Add the 1/2 cup plus 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
  4. 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.
  5. 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.