Gnocchi for Luck

Total Time:
1 hr 40 min
1 hr 10 min
20 min
10 min

4 to 6 servings

  • 3 large baking potatoes, like russets
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch freshly grated nutmeg
  • 1/4 cup Parmigiano Reggiano, grated
  • 2 cups all purpose flour
  • Creamy Lemon Sauce, recipe follows
  • Creamy Lemon Sauce:
  • 1 tablespoon butter
  • 1 garlic, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 2 lemons, zested
  • 1 cup grated Parmesan
  • Cover potatoes in a large pot with cold water. Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook. Drain potatoes and let stand until cool enough to handle. Scrape the skin off the potatoes with a paring knife. Press the peeled potato through a ricer. Spread the riced potatoes into a thin even layer on a work surface. Let cool completely.

  • In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour. Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead.

  • Wash and dry hands. Dust the dough, your hands and work surface lightly with remaining flour. Cut the dough into 6 pieces and set off to 1 side of the work surface. With 1 piece of dough, form a long rope using your hands in a back and forth motion.

  • Slice the rope into 1/2-inch pieces. Press each piece into the tip of a fork, with your thumb roll the gnocchi off the fork. Set on a baking sheet with flour.

  • Cook immediately in boiling salted water. They are cooked when they rise to the surface, about 1 minute. Toss in Creamy Lemon Sauce and serve.

Creamy Lemon Sauce:
  • Saute the minced garlic in butter on medium heat. Add the flour. Cook for 1 minute. Add the cream and lemon zest. After the gnocchi are cooked, toss in the sauce then top with Parmesan.

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