Classic Potato Gnocchi Recipes

CLASSIC POTATO GNOCCHI

Steps:

• BOIL the potatoes in their skins till soft. DRAIN the potatoes and peel them. MASH the potatoes while they are still hot till smooth SEASON with a pinch of salt and leave to cool for 10 minutes. ADD the first egg & 300g flour to the mash and mix to form a dough. It needs to be firm and not too sticky. ADD some extra flour if it seems too soft or if it is too stiff, add the second egg. ROLL it into a long sausage shape - the narrower the better. WORK your way along the dough cutting it into small, evenly sized squares, about 1cm wide PLACE your finished gnocchi on trays dusted with flour. Do not allow them to touch each other as they will stick together in a clump. BRING a large pan of water to the boil. CAREFULLY place the gnocchi in the boiling water and cook for about 2 minutes, until they start floating to the top - when they float that means they will be cooked! USE a slotted spoon to transfer the gnocchi to a serving dish. MIX in the sauce of your choice and serve FREEZE any extra gnocchi and once frozen bag them up to save on storage.

CLASSIC POTATO GNOCCHI

Steps:

• Place the potatoes in a large stock pot, cover with cold water and, add 1 teaspoon salt. Bring the pot to a simmer, and cook until the potatoes are soft and yield easily when poked with a knife, about 45-55 minutes.In a small saucepan set over medium-low heat, melt the butter and rosemary. Remove from the heat and let the rosemary steep while the potatoes cook.Remove the potatoes from the water, let cool slightly, and peel while still warm. Using a food mill fitted with the plate with the smallest holes, mill the potatoes into a large mixing bowl. Season the potatoes with 1 teaspoon of salt.Discard the rosemary from the melted butter. Add the cream, eggs, egg yolks, melted butter, and a few swipes of fresh nutmeg to the potato mixture. Stir to combine.
• Mound the flour on a clean work surface. Create a well in the center of the flour, and pour the potato mixture into the well. Using a bench scraper, gradually cut the flour into the potato mixture, until all of the potato has been incorporated, and the dough is loose and shaggy. Bring the loose dough together with the bench scraper. Turn the dough a few times using the bench scraper, to incorporate some of the excess flour that remains. Before you add all of the flour, test the gnocchi by rolling and poaching a few. Test the dough additionally by poking it with your finger. If your finger is easily removed and the dough isn't sticking to it, then it's ready to roll and shape. Roll the dough into long, thin ropes, and cut into half-inch pieces. Gently roll the pieces over the tines of a fork with your fingers, to achieve the traditional shape of the pasta. Use a generous dusting of flour to help hold the shape of the pasta. Repeat with the remaining dough. The gnocchi can be stored in the refrigerator (on a rimmed baking sheet, generously dusted with flour) for up to 24 hours.
• Once the dough has been tested and rolled, bring a pot of heavily salted water to a rolling boil. Drop the gnocchi in the water and poach for a few minutes, until they start to float. Remove with a slotted spoon.
• To serve the gnocchi, melt a few additional tablespoons of butter in a medium sauté pan. Add the poached gnocchi and toss to coat. Add a few splashes of the salted pasta water to the pan, and taste for salt. Divide into shallow bowls and garnish with a generous grating of cheese. Serve immediately. Fontina Sauce (optional, not in video):In a medium, heavy-bottomed saucepan, warm 2 cups heavy cream over medium-low heat. Add cream to a blender, and turn on low. Add 1½ cups grated Fontina and continue to blend until a smooth sauce is formed. Thin with ½ cup vegetable stock, as necessary. Season with salt and freshly grated nutmeg to taste.