Login or create an account to edit.
Potato Gnocchi
Category: Potatoes
Serves: 16
Rating:
(0)Tags:
Ingredients:
5 lbs. Idaho baking potatoes, 10-12 uniform size, scrubbed Kosher salt 3 egg yolks, lightly beaten Freshly ground white pepper 1-1/4 c. flour approximately 8 c. ice cubes 1/2 lb. unsalted butter 1/4 lb. Parmigiano Reggiano cheese, grated
Directions:
Preheat oven to 350. Cover jelly roll pan with 1” layer of Kosher salt. Place potatoes on salt and bake 1-1/2 hours. Remove potatoes and cut in half horizontally. Deeply score flesh in crisscross patterns. Place halves on rack and set aside until room temperature, at least 30 minutes. Scoop out flesh into large bowl. Force potato through a fine ricer or sieve. You need 2-1/2 lbs. Spread riced potatoes on work surface and shape loosely into flat mound. Drizzle with egg yolks. Cut into potato mound at 1” intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks. Sprinkle with flour as you go. Work mound by cutting and folding, but not kneading. Sprinkle on flour in handfuls until the potato mixture feels fairly dry and is no longer sticky and a small piece can be rolled easily into a ball. Line two jelly roll pans with parchment. Lightly dust with flour. Clean work surface with a scraper and lightly dust with flour. Shape potato mixture into a loaf about 1-1/2” high, 4 “ wide and 12” long. Cut 1-1/2” slice from loaf with a scraper or knife. Roll into a rope about 1/2” thick and 30” long. Cut at 1” intervals. Smooth the ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture. Bring large pot of water to boil with 1 heaping tablespoon of salt for each quart. Place ice cubes in large bowl, add 4 quarts cold water and place a large colander in the bowl so that it fills with ice water. Slide gnocchi from one pan into boiling water. After about 90 seconds, gnocchi will begin rising to the surface. Remove to colander with slotted spoon. Repeat with second batch. Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Gnocchi can be served at once, set aside for several hours, or frozen. To serve, melt butter in small saucepan. Whisk in 1 c. water until emulsified. Transfer sauce to 1 or 2 large skillets large enough to hold the gnocchi in one layer. Add gnocchi, cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese and serve.