Next Up

Try This at Home: How to Make Gnocchi

From: Food Network Magazine

Iron Chef Marc Forgione invites Food Network Magazine into his New York City kitchen to make the ultimate Italian comfort food.

Photo: David Malosh

Scroll For More Photos

1 / 14

"The beauty of Italian cooking is that there are no rules. You can toss these gnocchi with spinach and nutmeg, or top them with Bolognese sauce," Marc says.

get the recipe

Photo: David Malosh

2 / 14

"I always add a bit of pasta water to my brown butter sauce to bring it all together," he adds.

Photo: David Malosh

3 / 14

Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.

Photo: David Malosh

4 / 14

Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.

Photo: David Malosh

5 / 14

Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.

Photo: David Malosh

6 / 14

Sprinkle the potato mixture with 1 cup flour and knead until smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.

Photo: David Malosh

7 / 14

When you press your finger into the dough, it should come out clean. If it doesn't, continue to knead.

Photo: David Malosh

8 / 14

Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter.

Photo: David Malosh

9 / 14

Cut into 1/2-to-1-inch lengths with a bench cutter or knife.

Photo: David Malosh

10 / 14

Transfer to a parchment-lined baking sheet and lightly dust with flour.

Photo: David Malosh

11 / 14

Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.

Photo: David Malosh

12 / 14

Bring a large pot of salted water to a boil. Add the gnocchi, wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat.

Photo: David Malosh

13 / 14

Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown butter flecks stick to the gnocchi.

Photo: David Malosh

14 / 14

Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Try This at Home: How to Make Gnocchi

Next Up

Try This at Home: How to Make Oysters 13 Photos

How to Make Turkey Napkins 10 Photos

How to Make Cinnamon Bun Turkeys 13 Photos

A Make-Ahead Feast: Ina Garten's Thanksgiving Menu 7 Photos

28 Thanksgiving Brunch Dishes That Will Wow Your Guests 29 Photos

Make Your Own Thanksgiving Drumstick Place Settings 8 Photos

Mix-and-Match Spiced Nuts Ideas 3 Photos

Cheesy Appetizer Recipes 21 Photos

26 Stuffed Mushrooms to Start Your Meal Right 26 Photos

Butternut Squash Soup Recipes 10 Photos

We Recommend

Try This at Home: How to Make Oysters 13 Photos

35 Gnocchi Recipes for Dinners Everyone Will Love 35 Photos

Easy Appetizer Recipes 50 Photos

Mix-and-Match Spiced Nuts Ideas 3 Photos

The Ultimate Friendsgiving 8 Photos

Cheesy Appetizer Recipes 21 Photos

Related Pages