Gnocchi

Gnocchi
Yield
2servings
Yield
2servings
Gnocchi
Yield
2servings
Yield
2servings
Ingredients
  • 1pound chef potatoesor russets
  • 1large egg yolk
  • 1/2tablespoon coarse salt
  • 1/4cup flourplus more for dusting
Yield:
Instructions
  1. Place potatoes in a stock pot with cold water.
  2. Boil the potatoes until a paring knife can easily slip out of center of potato.
  3. Halve the potatoes and scoop the flesh into a ricer or food mill and rice the potatoes.
  4. Transfer 1 slightly packed cup of riced potatoes to a bowl.
  5. Stir in the egg yolk and 1/2 teaspoon of salt.
  6. Add the 1/4 cup of flour; stir until a stiff dough forms.
  7. Knead the dough gently until smooth but slightly tacky.
  8. Line a half-sheet pan with parchment and lightly dust with flour.
  9. On a floured surface, cut the dough into 2 pieces, rolling each into a 1/2-inch-thick rope.
  10. Cut the ropes into 1-inch pieces.
  11. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
  12. In a pot of simmering salted water, cook the gnocchi until they rise to the surface, then remove. About 4 minutes.
  13. In a large nonstick skillet, melt the butter.
  14. Using a slotted spoon, add the gnocchi to the butter.
  15. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve. Or place cooked gnocchi on a bed of marinara sauce and top with cheese.