Classic Gnocchi
ingredients
all
4 lbs Russet potatoes (mix in 3-4 Yukon Golds if desired)
2 each whole eggs
2 each egg yolks
1 to all-purpose flour
2 tsp Kosher salt
4 oz unsalted butter
browned
1/2 cup finely grated Parmesan
1/2 cup toasted hazelnuts
crushed
Kosher salt and ground black pepper to taste
2 bunches torn basil
2 cloves garlic
zest of 1 lemon
1/3 cup extra-virgin olive oil
1/4 cup finely grated Parmesan
1/4 cup pine nuts
1 lb mixed wild mushrooms
cleaned and cut into appropriate sizes
3 cloves garlic
minced
2 each shallots
minced
1 bunch sage
leaves picked and fried crispy
1/4 tsp grated nutmeg
cookware
  • Food mill or potato ricer
For the Gnocchi
1
Bake potatoes in a 400F oven for about an hour, or until very tender and cooked all the way through (err on the side of overcooking if you’re unsure). While still hot, but cool enough to handle (use a towel), peel the potatoes and process through a food mill or ricer. Spread onto a clean, lightly floured surface. Beat the eggs with the salt and drizzle over the potatoes. Sprinkle about a half cup of flour over the mix. Use a bench scraper to slowly cut and pull the mixture into a heap. Do not overmix!! Using your hands, add more flour as needed until the dough forms into a smooth, soft ball. The less mixing and less flour, the lighter the gnocchi.
2
Shape dough into a thick log and cut into quarters. On a lightly floured surface, roll dough into a long rope, about ¾ inch thick. Cut into 1 inch pillows. Roll over the back tines of a fork and onto a lightly floured tray.
To Cook the Gnocchi
3
Drop into boiling salted water and cook for about 1 - 2 minutes, or until just tender. Gently drain and add to a pan ready with sauce, or toss with a little olive oil and refrigerate until needed.
To Make Brown Butter, Hazelnut and Parmesan Gnocchi
4
Toss gnocchi with the unsalted browned butter, finely grated Parmesan, toasted hazelnuts, and Kosher salt and ground black pepper.
To Make Basil Pesto with Pine Nuts Gnocchi
5
Puree the torn basil, garlic, lemon zest, extra-virgin olive oil, and finely grated Parmesan to a paste in a food processor. Garnish with the toasted pine nuts.
To Make Sage and Wild Mushroom Gnocchi
6
Toss gnocchi with the wild mushrooms, garlic cloves and shallots. Garnish with sage.