Italian Potato Gnocchi

Ingredients
1 1/2 lbs russet potatoes | ||
1 cup or more flour | ||
1 large egg yolk, beaten | ||
1 tsp kosher salt | ||
large pinch of freshly grated nutmeg | ||
1 tbs olive oil | ||
Black pepper for garnish, optional |
- Preheat the oven to 400 degrees.
- Pierce potatoes in several places and bake until soft, about 1 hour.
- Cool slightly, then cut potatoes in half.
- Working in batches, scoop potatoes from shell into a potato ricer or food mill.
- Rice potatoes onto a rimmed baking sheet, spread out and cool to room temperature.
- Line a large baking sheet with parchment paper. Transfer potatoes to a large bowl.
- Add 1 cup of flour, toss to coat.
- Form a well in the center of the potato mixture, add the egg yolk, salt, nutmeg, then stir with a fork until mixture is evenly moistened. (mixture will look shaggy)
- Turn mixture out onto lightly floured work surface, then knead until dough comes together, sprinkling dough with flour lightly if dough is too sticky.
- Form dough into a ball, then divide into 4 pieces.
- Roll each piece between hands and work into a 3/4 inch rope.
- Cut each rope into 3/4 inch pieces, then place on a prepared baking sheet.
- Working in batches, cook gnocchi in a large pot of boiling salted water, until they rise from the bottom. Continue to cook for another 3 minutes or so or until the gnocchi is tender.
- Drizzle gnocchi with olive oil and toss to coat.
- Garnish with cracked black pepper if desired.
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