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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Crazy Good Italian by Mike Isabella Ingredients:
4 large idaho potatoes, washed |
4 quarts water |
1 teaspoon kosher salt |
3 tablespoons kosher salt |
1/4 cup grated parmigiano-reggiano cheese |
2 large egg yolks, beaten |
1 cup all-purpose flour |
1/2 cup all-purpose flour |
Directions:
1. Preheat oven to 425 degrees F.
2. Prick each potato several times with a fork, then place on baking sheet. Cook for about 1 hour. Remove from oven, let cool for 10-12 minutes until cool enough to handle.
3. Bring a large pot of water to a boil. Once the water is boiling add 1 teaspoon salt. Meanwhile cut each potato open lengthwise; scoop out the flesh and place through a ricer, into a bowl.
4. Stir in salt, Parmigiano, yolks and 1 cup of flour, just enough to combine to avoid overworking the dough (otherwise gnocchi will become tough).
5. Roll out into 12 x 3/4 inch snake-like shape; sprinkle with flour to avoid sticking. Cut the ropes into 3/4 inch pieces. Press each piece lightly with the tines of a fork.
6. In three batches, drop the gnocchi in the boiling water and let cook until the pieces all float, about 1 to 2 minutes.
7. Remove the gnocchi with a perforated spoon or skimmer and serve immediately.
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