One of my favorite dishes but the one I have yet to perfect….Gnocchi. Getting the perfectly light gnocchi is such a difficult task for me. Using this recipe, I got some amazing gnocchi but when I got a bit crazy with the flour, I pretty much made bread lol. Give this recipe a go and if you do, tag me on instagram! I would love to see your finished dish!
- 1 lb Russet Potato ( cut into small equal chunks)
- 1 – 1 ½ cups All-purpose Flour
- 2 eggs
- Kosher Salt-To Taste
- ½ tbsp Black Pepper
- All purpose flour (for dusting)
- 1 tsp Truffle Oil-optional
- 1 cup Unsalted Butter
- 2 Sprigs Fresh Rosemary
- 3 Cloves Garlic
- Fresh lemon- juiced and zested
- Grated parmesan
- In a medium saucepot over medium high heat, cover potatoes with cold water and season with salt. Place lid on the pot and cook covered until boiling. Remove the lid and continue cooking the potatoes until tender.
- Remove the potatoes from the water and let them sit in a strainer over the pot until all the water drains out( you can also run them through a strainer or ricer and place in the oven at 400 for 5-7 minutes to dry them out)
- Season with salt and pepper.
- On a floured surface, flatten out the potatoes and coat with the flour.
- Combine the flour and potatoes until it has a crumbly consistency.
- Scramble your eggs with the truffle oil in a small bowl.
- Make a well in the middle of the potato mixture and add the egg mixture. Use a fork to combine the eggs with the potatoes.
- Once the eggs are incorporated into the potatoes, flour your hands and knead the dough until smooth.
- Rest the dough, covered on the counter for 20-30 minutes.
- Place large pot of water on the stove over medium-high heat, covered.
- In a medium saucepot, combine butter, rosemary, and garlic. Allow to cook at low heat until the butter becomes brown and has a slight caramel smell. Remove from heat and strain the butter. This is the sauce for the gnocchi.
- Remove the covering and dust with flour, cut the dough ball in half and begin to roll out into a rope.
- Using a knife, cut small pillow shaped dumplings out of the rope.
- Dust lightly with flour and set aside.
- In a medium saute pan over medium heat, add your butter sauce
- Drop gnocchi in boiling water, cook for 90 seconds or until the gnocchi float. Using a strainer or pasta basket, remove the gnocchi from the water.
- Drop the gnocchi in the pan with the brown butter sauce and allow to cook until golden brown. Remove from the pan.
- To serve, place the gnocchi on a plate, drizzle the butter sauce over the gnocchi, garnish with parmesan, fresh lemon juice, zest and black pepper. Add Shredded Italian basil for a fresh kick!