:max_bytes(150000):strip_icc()/FAW-potato-gnocchi-butter-and-cheese-hero-01-08091b6643e043c7802ee10a0e0e248e.jpg)
:max_bytes(150000):strip_icc():format(jpeg)/FAW-potato-gnocchi-butter-and-cheese-hero-01-08091b6643e043c7802ee10a0e0e248e.jpg)
- Baking the potatoes ensures a drier flesh than boiling, so much less flour is required and the gnocchi keep tender, not gummy.
- A delicate folding methodology retains the dough mild, permitting the riced potato, egg yolks, and flour to return collectively with out being overworked.
- The ending sauce is delightfully easy — melted butter swirled with reserved pasta water coats the gnocchi, then they’re topped with grated Parmigiano-Reggiano cheese and a contact of nutmeg.
Retailer-bought gnocchi could also be simple, however one chew of this Potato Gnocchi with Butter and Cheese may have you singing the virtues of creating it from scratch. Although not precisely fast, the recipe solely takes about 45 minutes of precise hands-on work time and does not require a lot in the best way of kit or abilities. Plus, the raw gnocchi will be portioned out and frozen, so it is an excellent make-ahead possibility.
The very best potatoes for gnocchi
Because the success of this recipe hinges on using starchy potatoes, attain for russet or Yukon Gold. That starch is what provides the gnocchi its mild, pillowy texture; gnocchi made with waxy potatoes is unpleasantly sticky, chewy, and dense.
Baked vs. boiled potatoes
The key to the lightest, most tender potato gnocchi is to bake the potatoes as an alternative of boiling them. A baked potato is drier than one which has been boiled, which suggests you keep away from having so as to add extra flour to the dough to account for extra moisture, a observe that results in over-kneaded, robust gnocchi. After baking the potatoes, peel and rice them (or use a potato masher on them) once they’re simply cool sufficient to deal with. Then allow them to launch steam and absolutely cool earlier than making the gnocchi dough.
Notes from the Meals & Wine Take a look at Kitchen
- Watch out to not knead or overmix the dough, which might make your gnocchi robust or gummy.
- A easy pan sauce of butter and Parmesan cheese is all you’ll want to end these basic Italian dumplings, however be happy to strive them together with your favourite pasta sauce.
:max_bytes(150000):strip_icc()/FAW-potato-gnocchi-butter-and-cheese-hero-01-08091b6643e043c7802ee10a0e0e248e.jpg&description=Potato+Gnocchi+Recipe+with+Butter+and+Cheese){kind=link}