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Author Notes: This easy gnocchi recipe adapted from Grace Parisi at Food and Wine magazine is so good and oh so very light. They came out like little delicate pillows. So give it a go and impress everyone. Serve with a simple red sauce, garnish with some fresh basil or parsley and top with Parmesan or Romano cheese. —MaryFrancesCooks
Serves 6 as a 1st course
pounds baking potatoes (about 4)
large egg yolks
cup all-purpose flour, plus more for dusting
tablespoons unsalted butter (optional) or a simple red sauce
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°. Pierce the potatoes in 4 places with a fork. Bake in the oven for about 1 hour, until tender.
- Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes into 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.
- Line a baking sheet or platter 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 or platter.
- In a large, deep pot of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. Make a simple red sauce in a skillet and using a slotted spoon, add the gnocchi. Fold to coat all of them in the sauce. Serve immediately garnished with basil or parsley and top with Parmesan or Romano cheese.
- Alternatively, 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 re-sealable plastic bag and frozen for up to 1 month. Boil without defrosting.