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Homemade Gnocchi
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Homemade Gnocchi with Garlic and Parmesan

In just an hour serve up a delicious skillet of gnocchi that can be served with pasta sauce, olive oil or fried with butter and garlic.
Course Dinner, Lunch
Keyword Homemade, Pasta
Servings 4

Ingredients

  • 1 pound Russet or Yukon Gold potatoes scrubbed with skin on
  • 1 cup AP or 00 flour
  • 1 tsp Kosher salt

Instructions

Make the Gnocchi

  • Preheat oven to 400°.
  • Scrub potatoes and bake for 30 minutes or until soft when pierced with a fork.
  • Remove from oven and let cool just enough to peel. After peeling potatoes begin working with them immediately so that they do not become sticky.
  • Pass potatoes through a potato ricer or mash, mash, mash with a hand masher. Remove large pieces. A sieve will work for this process too.
  • Mix together the flour and salt and place on a flat work surface. Make a well in the middle and add the potatoes. Then add the egg. Mix together with your fingers to form a soft dough. It should not stick to your fingers. Add more flour if necessary.
  • On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch pieces.
    Homemade Gnocchi
  • Slide a fork along each piece and gently squeeze. Gently.
  • Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes.
  • Heat a large pot of salted water to boiling. After gnocchi has rested 20 minutes drop pieces, in batches, into the boiling water. As soon as they float they are done. Remove them to a colander. Continue until all are cooked.
  • Potato gnocchi can be left uncooked and covered for no more than a couple of hours. Cooking may take a little longer once they have dried out a bit in the air.
    Gnocchi can also be frozen. Place uncooked gnocchi on a cookie sheet in the freezer. Leave for approximately 20 minutes then seal them in an airtight freezer bag. They will keep for about 1 month.
    When you cook them do not defrost, just add them to boiling salted water.

Garlic and Parmesan Stir Fry

  • In a large skillet heat butter until melted and bubbling but not browned. Turn down heat and add garlic. Stir for 45 seconds to cook garlic but do not brown it. Remove garlic from skillet leaving butter in the skillet.
  • Turn heat on skillet up to medium high. Add enough gnocchi to cover the bottom of skillet and fry in garlic butter, turning each piece until golden and crisp. Sprinkle with finely grated Parmesan cheese and give gnocchi one more stir to coat.
  • Remove to plates, season with salt and pepper to taste and sprinkle with fresh chopped basil.