POTATO GNOCCHI
Provided by Bruce Aidells
Categories Egg Potato Bake Low Fat Vegetarian Low Cal Father's Day Dinner Family Reunion Potluck Nutmeg Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
- Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
- Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.
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Siyem Alam
[email protected]Overall, this was a disappointing recipe. I wouldn't recommend it.
Alex Chambers
[email protected]The sauce was too oily for my taste.
Alex Grimes
[email protected]Not a fan of the texture of these gnocchi. They were too gummy.
Culinary Candy
[email protected]These were a bit bland. I think I needed to add more seasoning.
Kyle Xiong
[email protected]I had some trouble getting the gnocchi to hold their shape, but they still tasted good.
Senay Mekonnen
[email protected]The gnocchi were a bit too dense for my taste, but the sauce was excellent.
Rima Ten
[email protected]Delicious and easy to make. I added some extra garlic and Parmesan to the sauce.
Kashi King
[email protected]My first time making gnocchi, and it turned out great! Thanks for the easy-to-follow recipe.
Isabet Beltran
[email protected]These gnocchi were a bit more time-consuming to make than I expected, but they were worth it. They were so delicious and satisfying.
Kshitij Sharma
[email protected]I've tried many gnocchi recipes, but this one is by far the best. The gnocchi were so soft and pillowy, and the sauce was flavorful and creamy.
Sahib Deen
[email protected]These potato gnocchi were a hit with my family! The texture was light and fluffy, and the flavor was delicious. I will definitely be making these again.