How To Make Homemade Gnocchi

Gnocchi is many things: delicious, rich, versatile and always a good idea. But these little pillows of potato pasta heaven can also be so much more than that. They can be super cheap to make which is always a wonderful thing. They’re also pretty darn easy, which can come in handy for a relatively quick dinner. They freeze well, so you can always have some on hand just in case the 8-hour pot roast is accidentally burned to a crisp. And I’d be surprised if there was a person on Earth who didn’t love the way they taste. The simple recipe of boiled and mashed potatoes, flour, some egg and seasoning gives them a full, well-rounded flavor all while being able to pair with just about any sauce or topping you desire. Pesto, butter, vodka sauce, parmesan, ricotta grilled asparagus and bell peppers are some personal favorites. We’re not sure why so many people think they’re incredibly difficult to make but we’re here to bust that myth wide open. Take a little bit of time one day, make yourself some delicious gnocchi and enjoy it for months to come. They also make a great little finger food!

In this webinar, Chef Thomas tells you about the staple Italian dish, gnocchi. But, way more importantly, he teaches you to learn how to cook it at home. Win!

Homemade Gnocchi

4 lb russet potato
1 tbsp salt
1 egg (beaten)
3 egg yolks (beaten)
½ tsp pepper
2 oz clarified butter
1 lb AP flour
4 oz parmesan (grated)
6 oz fontina (sliced)
4 oz butter
Nutmeg to taste

  1. Cut potatoes into uniform pieces. Cover with water. Add salt and simmer until tender. Drain and spread on sheet pan. Place in a 300F degree oven for 5 minutes to dry. Pass through food mill into stainless steel bowl.
  2. Add beaten egg and yolks, salt, pepper, clarified butter and nutmeg and mix until inciorporated. Add half the flour and mix well.
  3. Spread a portion of the remaining flour on a work surface. Place the dough on the work surface and knead additional flour into the dough intil firm and workable. Divide the dough into eight equal pieces. Roll each piece into a cylinder about 2 feet long. With a dough knife, cut dough into 1/3 oz pieces. Round into balls. Flour the tines of a dinner fork and draw the fork firmly across each ball to form ridges. Place on floured sheet pan.
  4. Boil gnocchi in salted water for 2-3 minutes. Remove a few seconds after they begin to float.
  5. Saute in small batches in whole butter, browing slightly. Top with cheese and finish under the broiler.
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