We promised you our gnocchi recipe and we are delivering. This is a melt-in-your-mouth deliciousness that you will soon make your dinner party favourite! Here is a great way to lighten up your pasta during the hot summer months. Gnocchi is like a potato pasta, made with pasta flour and even easier to make than pasta because you don’t have to refrigerate it and there is no lengthy rolling process by hand or machine. There is nothing better than homemade gnocchi… try this recipe and you will get restaurant-quality gnocchi in a relaxed, homemade presentation.
We had our friends Stephen and Gillian over for lunch and they were happy to cook along with us and feast together. Since Stephen has tried many recipes on the blog, we are sure he will be cooking this one for his lovely wife soon- as should you!
Chef and Steward Gnocchi
500g potato, 150g pasta flour, 1-2 eggs (depending on the size), 1 teaspoon nutmeg, 1 tablespoon extra virgin olive oil, roughly 2 tablespoons freshly grated Parmigiano-Reggiano, 1teaspoon salt.
- Boil potato in skin in a large stock pot until soft. When cooked, drain in a colander. Using a thick, clean kitchen towel, hold potato and carefully peel away skins. Be careful not to burn yourself.
- Change water and put it on to boil.
- Mix together flour, salt and nutmeg on a clean countertop and hollow the centre like a volcano as illustrated above.
- Mash potato in a bowl then place the mound of flour mix and make another hollow in the centre
- Add egg slowly then mix with fingers. If using small eggs, add the second one then mix quickly. Add oil and blend. Do not over mix. It will be sticky to the touch.
- Cut dough in half, then roll one half in a long strip about an inch thick. Cut into 1-inch pieces and place in a single layer on a lightly floured baking sheet. Do not let the pieces touch each other.Repeat with other portion of dough.
- Place a handful at a time, not crowding the pot. Remove as soon as they float to the surface as pictured.
- As you remove each batch, lightly toss in olive oil, sprinkle with Parmigiano-Reggiano. This will prevent them from sticking together and give them a coating for the sauce to hold on to.
1/4 cup unsalted butter, 2 tablespoons cream, 1 tablespoon finely chopped parsley, freshly cracked black pepper to taste.
- Gently warm cream then add butter, stirring often on low heat. Do not allow to boil.
- When butter melts, add cheese.
- Add gnocchi and toss. Top with cheese. Taste for seasoning.
- Add black pepper to taste.
CHEF’S NOTE: Maybe this recipe is a little more complicated than the regular homemade versions but the extra steps will definitely improve the result. Use great quality olive oil and do not use cheap block parmesan cheese. All of them are not the same. Use the ones labeled Parmigiano-Reggiano as they are regulated for authenticity. Do not use regular all purpose flour. It is critical that you use pasta flour. It is still simpler than it looks. If you don’t believe me, try it and prove me right!