Best 5 Annas Gnocchi Recipes

GNOCCHI ALLA BAVA (POTATO GNOCCHI WITH FONTINA CHEESE SAUCE) RECIPE

Steps:

• For the Gnocchi: Adjust oven rack to middle position, and preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes. Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
• Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.
• Drizzle egg yolks all over. Sprinkle with 1 1/2 teaspoons salt.
• Scoop 3/4 cup (100g) flour into a fine-mesh strainer and tap to dust flour all over potatoes.
• Using pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.
• Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
• Scoop remaining 1/4 cup (30g) flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Add additional flour as necessary to achieve a dough that's tender and moist yet can hold its shape, but not wet and sticky (whether you need more flour, and how much you might need, will depend on natural moisture content of the potatoes you use, which is highly variable, but a dough that's too wet and pasty is prone to falling apart when boiled).
• Dust potato dough all over with flour and gently form into a log.
• Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
• Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. If desired, gently roll each gnocco on the tines of a fork to give it a ridged exterior. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough. If not cooking recipe start-to-finish, baking sheet of gnocchi can be transferred to the freezer at this point (see make-ahead and storage section for full freezing instructions).
• For the Sauce and to Serve: Bring a large pot of salted water to a simmer over medium-high heat. Meanwhile, in a 3-quart saucier or 12-inch stainless-steel skillet, combine cream, Fontina, butter, a pinch of black pepper, and nutmeg.
• Set over medium heat and cook, whisking constantly, until butter and cheese are fully melted and a smooth, silky sauce has formed, about 4 minutes. Season with salt, but only if necessary. Keep warm, stirring frequently to prevent a skin from forming.
• Working in batches to prevent crowding the pot, add gnocchi to simmering water and cook, gently shaking the pot as needed to keep them from sticking, until they float to the surface. Using a spider skimmer, lift floating gnocchi from the water and let drain, then transfer to cheese sauce. Toss very gently with a large spoon to coat, being careful not to break gnocchi. Repeat with remaining gnocchi and toss gently once more to coat.
• Remove from heat. Divide gnocchi and sauce between warmed serving bowls, top each portion with grated nutmeg, and serve.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES

Steps:

• Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
• Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
• While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
• While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
• When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
• Call yourself a superstar!
• Preheat the oven to 375 or 400 degrees F.
• Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
• While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
• When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
• Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
• Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
• Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
• Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
• P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.

GNOCCHI

Steps:

• Heat oven to 350 degrees. Cover a sheet pan with a 1-inch 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 a crisscross pattern. Place halves on racks and allow to cool to room temperature, at least 30 minutes. Scoop flesh into a large bowl.
• Press potato flesh through a fine ricer or sieve, and weigh it. You need 2 1/4 pounds.
• Spread riced potatoes on a clean work surface, and shape loosely into a flat mound. Drizzle with egg yolks. Sprinkle with pepper. Cut into potato mound at 1-inch 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 with flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
• Line two sheet 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 inches high, 4 inches wide and 12 inches long. Cut 1 1/2-inch slice from the loaf with a scraper or knife. Roll into a rope about 1/2 inch thick and 30 inches long. Cut at 1-inch intervals. Smooth ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture.
• Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
• Place ice cubes in a 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 baking sheet into boiling water. After about 90 seconds, gnocchi will begin floating to the surface. Remove to colander with a slotted spoon or skimmer. Repeat with second batch.
• Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Cooked gnocchi can be served at once (see next step for a quick butter sauce, or toss cooked gnocchi with a warm sauce of your choosing), set aside for several hours or frozen in an airtight container for future use.
• For a quick butter sauce, melt butter in a small saucepan. Whisk in 1 cup water until emulsified. (If not using entire batch of gnocchi, use proportionately less butter sauce.) Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer. Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese, and serve. Frozen gnocchi can be heated in butter without thawing.