Potato Gnocchi is one of those comfort meals I always crave. It is my favourite dish to order when dining out. Each dish has it’s own unique flavour combination and texture. The little pillows of flavour bring me joy.
When I make this dish, I like a bit of a crispness to the Gnocchi. Frying them in butter achieves this nice crunch. And topping it with Parmesan Cheese is a must.
3 lbs of Russet Potatoes. Washed, Peeled and chopped into equal sized cubes.
3 large Eggs
1 oz of melted Butter
1.5 tsp cracked Pepper
1 tsp Salt
1/2 tsp ground Nutmeg
1 lb of Flour
1 tbsp of minced fresh Parsley
Additions:
Bacon, or Italian Speck
minced Garlic
3 oz Butter
Red Chili Flakes
Grated fresh Parmesan Cheese
Instructions
Dough:
Cook the potatoes in a salted water until tender when pierced with a fork. Drain and spread out on a baking sheet lined with parchment until the steam has been released. When cool enough to handle, press through a ricer into a medium sized mixing bowl.
Add the eggs, melted butter, salt, pepper, parsley and nutmeg to the potatoes. Using your hands, mix together. Combine the flour 1 cup at a time until the dough comes together in a play-doh like consistency. Should not be sticky. You don’t want to kneed it, so much as you want to gently fold it to keep the potatoes light and fluffy. Once dough is workable, take a small handful at a time and roll into a cylinder / cigar shape about 1/2 inch in diameter. Cut into 1″pieces.
Using a Gnocchi board or the back of a fork, press the dough piece down with your thumb and roll it down the fork or board. You should have a little Pillow with ridges on the back. Set aside. Do this for all the Gnocchi dough. Lay the pieces as you create them on a sheet pan lined with parchment. Dust will flour to ensure they don’t stick.
Bringing it all together:
Boil some salted water in a large pot.
Have a frying pan with 3 oz of melted butter ready to go on Medium heat.
Place the gnocchi in the boiling water and cook until they begin to float. About 2 minutes. Remove with a straining spoon or spider and then place in the frying pan.
Add the cooked bacon, garlic, parsley and fry until lightly browned on sides shaking the pan to toss the gnocchi while they cook. (about 5 minutes)
Serve in pasta bowls, spooning the butter sauce over top of each serving and top with parmesan cheese. Sprinkle some dried chilli pepper flakes on top if desired and serve hot. Enjoy.
Notes
Remaining gnocchi can be frozen. Simply place the parchment lined pan housing the Gnocchi in the freezer. Once these little dumplings are frozen transfer the to a freezer safe ziplock back and store for up to 2 months.
adoptedtomato
