This is about what you’ll wind up with after rolling.Įach strand you roll out then gets cut into inch-wide gnocchi, like so. With a pastry cutter (or just a knife) cut an inch-or-so-wide piece of dough from the ball.Īnd lightly roll it out using your fingers. Anything more forceful will make for a heavy, tough gnocchi.įorm the dough into a ball and turn it onto a well-floured work surface. A successful gnocchi dough requires a very light touch. Note: Do not take the term “gently” lightly. The dough should hold together but not be sticky if it does feel sticky work in a little bit more flour. Then add 1 cup of the flour and very gently mix all of the ingredients together until a dough forms. Immediately add all the other ingredients, except for the flour.Īnd gently incorporate, using your fingers.
Run the potato through a ricer (use the smallest die) and into a mixing bowl.
When the potatoes are cooked slice them open and scoop out all the flesh while it’s still warm. In addition you’ll need around 1 1/2 cups of all-purpose flour on hand. What you’ll need is 1 beaten egg, 1 tablespoon extra virgin olive oil, 1 tablespoon melted unsalted butter, 2 tablespoons grated Parmigiano-Reggiano cheese, 1 teaspoon salt, and 1/4 teaspoon course ground black pepper. You do NOT want the potatoes to cool down before mixing the gnocchi dough. The reason is that you’ll want to mix them into the potatoes while they’re still warm out of the oven. While the potatoes are baking it’s best to get all of your other ingredients together and ready to go. Clean them, put them on a baking sheet, and into the oven they go (425 degrees F should do it), until the flesh is nice and soft. Start with around two pounds of Idaho potatoes. If you enjoy a fine potato gnocchi then I strongly suggest you do the same. And so if I am not making my own cheese gnocchi recipe then I am using Carmellini’s potato version. I have never made a lighter, more luxurious potato gnocchi than I have when using this recipe. When it comes to potato gnocchi that is exactly what they are. There’s a good reason Carmellini titled this recipe “The Best Gnocchi.” ( Here is the link to the original and complete recipe.) It’s his recipe that I used, and I have used it ever since first coming across it several years ago. The man responsible for these truly awesome gnocchi is the New York chef and restaurateur Andrew Carmellini. I’m not the artist here, just the technician.
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