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In the Kitchen: Clive's Potato Gnocchi

(SBG photo)

Gnocchi is a known dish that you probably haven't tried to prepare at home. And you may have some extra potatoes that didn't get mashed as part of your Thanksgiving feast. So when you get tired of the leftovers, give this recipe a try.

Clive's Potato Gnocchi

1 pound baking (Russet) potatoes (about 2)

1 large egg yolk

Kosher Salt

1/4 cup all-purpose flour, maybe more, plus more for dusting surface

2 oz butter, for sautéing

Freshly ground black pepper

1. Preheat the oven to 400°. Pierce the potatoes all over with a fork; bake the potatoes in the oven for about 1 hour, until tender.

2. Allow to rest for 15 minutes (they are HOT!)

3. Halve the potatoes. Scoop the flesh out with a big spoon and put into a ricer and rice the potatoes into a large mixing bowl and allow to cool down to a nice warm temperature, some folks use a fork and some even use a potato masher. Our goal is light & fluffy..

4. Stir in the egg yolk and a little salt, to taste.

5. Add the flour bit by bit; stir until a malleable dough forms. Mix (do not knead) the dough gently until smooth but slightly sticky. You may need more or less flour. Our goal is to under work the dough and be light handed.

6. Prepare a baking sheet with a heavy dusting of flour.

7. On a floured surface, cut the dough into handful sized pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into one inch pieces. Roll each piece with the tines of a fork to make ridges; transfer to the baking sheet.

8. In a large, deep saucepan of gently simmering salted water, poach the gnocchi until they rise to the surface, then continue to poach for 1 minute longer.

9. Remove and allow poaching water to drain from surface.

10. In a large skillet, heat the butter on high heat until it begins to foam, add the gnocchi to the hot butter. Season with salt and pepper and sauté over high heat for 1 minute.

11. Sprinkle with a little of your favorite cheese and serve to your favorite dining guests.

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