Food Network: Potato Gnocchi

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Potato Gnocchi
Recipe courtesy Maria Sinskey

Ingredients
3 pounds large baking potatoes
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Unsalted butter, at room temperature, as needed

Instructions
Preheat the oven to 350 degrees F.

Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them
until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher
temperature to speed up the process--you want the skin and flesh just inside the
skin to become crusty.) Cool them slightly and scoop out the insides. Rice the
scooped potato with a ricer, or mash them with a fork. Place them in a bowl and
cover with a damp cloth to retain their heat. The potatoes must be used while they
are still very warm.

Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes
along with the flour, rosemary, salt, a few grinds of freshly ground black pepper.
Mix gently with your hands until all the ingredients are well incorporated and the

dough is smooth.

Turn the dough out onto a lightly floured flat surface. Lightly knead and add a
little more flour if the dough is overly sticky. Let the dough rest for 10
minutes, uncovered.

Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a
generous amount of flour, press each piece against your thumb tip to make a dent
or roll it over the back and off the tip of a floured fork tines to make the
traditional ridged shape. Place the finished gnocchi on a lightly floured sheet
pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of
water add 2 tablespoons of kosher salt.)

Add the gnocchi to the boiling water. When they rise to the top, let them cook for

a minute or two and then remove them with a slotted spoon. Drain well and toss
with butter.

Note: If the gnocchi are not to be cooked right away, they should be frozen. The
gnocchi can be made up to two weeks in advance and frozen on sheet pans. Once they
are frozen solid they can be transferred to a sealable bag or wrapped tightly to
avoid freezer burn. Do not thaw them before cooking or they will stick together.
To cook them, throw the frozen gnocchi directly into the boiling salted water
without thawing. Their cooking time will be slightly longer than unfrozen but
their preparation should be completed in the same manner as with fresh
gnocchi.