Potato Gnocchi with Parmigiano Reggiano
Being one of my favorite dishes to eat, I thought I’d start this blog off with showing you how to make gnocchi (with the help of my husband, of course!). Gnocchi is a lot of fun to make at home and can be stored in the freezer for a quick dinner option with no hassle. It’s also versatile as you can pretty much serve it with anything. It’s something you probably have all the ingredients in your kitchen for, but if not, it is very inexpensive to shop for- not to mention it’s a great dish to serve to your kids.
This recipe is for two
4 medium sized white potatoes
4 Tbsp butter (room temperature)
2 egg yolks
1/2 cup flour
1/4 cup grated parmesan
1 tsp salt
nutmeg (to grate)
Cook potatoes in simmering water until they are tender. Poke with a knife to check the doneness.
Peel the potatoes.
Crush the potatoes with a fork and add the egg yolk, cheese, salt, and nutmeg (3 grates worth). Mix together only until all ingredients are well incorporated.
Piece by piece, cut the butter with a knife into the potato mixture.
In the same fashion as the butter, cut the flour into the potato mixture. Be careful not to overwork the flour, this will in turn make the dough for the gnocchi gummy and tough.
Flatten the dough into a large rectangle with same thickness all around. Cut the dough into thin slices that are all the same width.
Cut the strips into little squares, all the same size. Using your hands, roll each square into a little sphere.
(Optional)- Roll the gnocchi against the back of a fork using your thumb and your index finger to create a small indentation on the back side of the gnocchi. This indentation will hold the sauce- a nice touch
Blanch the gnocchi in boiling (salted) water until they float; this usually takes about 1 minute. Once cooked, drain the gnocchi onto a plate with a paper towel to dry them. Lightly sauté the gnocchis in a pan on medium to high heat using neutral cooking oil. This is just to make them crispy, and this step can be skipped if preferred.
In the pan, (once the gnocchis are crispy), add a splash of chicken stock, a nub of cold butter, a splash of lemon juice and fresh grated parmesan (in that order). Do this step with the heat turned off so the butter doesn’t melt too quickly, creating a nice creamy sauce. Season with salt and pepper and serve topped with roquette or arugula lettuce.
This is a good base recipe for a potato gnocchi. Any sauce can be used based on your personal preference (i.e. tomato sauce, marinara, pesto, etc.).