homemade gnocchi
June 26, 2020
“Such a labor of love! But the work that is put into making gnocchi is justified once you see the smiles and satisfaction on the faces of those that enjoy the labors of tour love.” -Chef Ant
What you’ll need:
~1 batch
4 russet potatos
1/2 cup parmesan cheese
2 egg yolks
4 tbsp kosher salt
3/4 cup all purpose flour
Instructions:
Cook russet potatoes on a sheet tray at 400 degrees, skin on, until fork tender
Remove potatoes from oven, and while hot, remove all flesh from the inside of the skins, carefully
On a flat work table, with a bench scraper chop potatoes into peal meal sized pieces
With bench scraper, work egg yolks, flour, kosher salt and parmesan into a ball of dough
Ball should form into a solid mass - not sticky, and not firm
Using the bench scraper the entire process will allow air to be incorporated, and keep gnocchi light
Portion gnocchi dough into logs, and roll out to desired thickness
Cut the dough into individual gnocchi pieces
Bring a pot of salted water to a boil, and par cook until gnocchi floats
Remove, chill and portion to 6 ounces
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