Gnocchi

Staff Writer
Gnocchi
Shutterstock

 

As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).

1
Servings
1940
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 large russet potatoes
  • 1 egg
  • 1 1/2 Cup flour
  • 1 Tablespoon cornstarch
  • Pinch of salt
  • Alfredo sauce, for serving
  • Freshly grated Parmesan cheese, for serving

Directions

Preheat the oven to 350 degrees. 

Wash the potatoes well and poke holes all over them. Season them generously with salt and bake for approximately 1 ½ hours, until very soft. Split them down the middle and open them slightly. Leave them in the oven with the door ajar for an additional 10 minutes to dry them out. Once you take them out of the oven, you must work quickly. 

Scoop out the cooked potato and put through the food mill/potato ricer one time (be sure not to overload at any given time or it will work the potato too much, just do 1 potato at a time). Add the egg, flour, cornstarch, and a big pinch of salt. While still very warm, work all of the ingredients together into a homogenous dough. Be sure to stop the moment the dough comes together, as working the dough too much will develop the gluten and make the gnocchi very dense and heavy. 

Cut the dough into pieces the size of your fist and roll them out to even ½-inch thick cylinders. Once they’re all rolled, line them up, generously flour them, and cut into ¾-inch lengths. Once they are all cut, the last move is to roll them over a fork to give them their characteristic shape. Place the piece of gnocchi, 1 at a time, on the back of a fork. With your thumb, press down gently to create a dimple in the gnocchi and ridges on the opposite side. Then roll the gnocchi over itself and down the fork. 

At this point the gnocchi can be used right away or frozen. These gnocchi would go wonderfully with your favorite pasta sauce. At the restaurant, we toss them with a black truffle, Alfredo sauce, and Parmesan cheese and brown them under a broiler until golden brown.

Gnocchi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Gnocchi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Gnocchi Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
7g
11%
Sugar
10g
N/A
Saturated Fat
2g
10%
Cholesterol
160mg
53%
Protein
56g
100%
Carbs
417g
100%
Vitamin A
69µg
8%
Vitamin B12
0.4µg
6.4%
Vitamin B6
5mg
100%
Vitamin C
84mg
100%
Vitamin D
0.9µg
0.2%
Vitamin E
0.7mg
3.6%
Vitamin K
27µg
34%
Calcium
244mg
24%
Fiber
24g
97%
Folate (food)
276µg
N/A
Folate equivalent (total)
276µg
69%
Iron
16mg
87%
Magnesium
386mg
97%
Monounsaturated
2g
N/A
Niacin (B3)
18mg
88%
Phosphorus
1100mg
100%
Polyunsaturated
2g
N/A
Potassium
6415mg
100%
Riboflavin (B2)
0.8mg
44.6%
Sodium
430mg
18%
Thiamin (B1)
1mg
97%
Zinc
6mg
41%

Around the Web