by The Internet Cooking Princess
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A&M's Testing Notes:
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3
Russet potatoes
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2
Eggs
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1
c. Ricotta
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1/2
c. Grated parmesan
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1/3
c. Chives
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2 c.
Flour (making sure you have extra on hand for rolling them later)
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6
T. Butter
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6
T. Olive oil
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Kosher salt & pepper
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Bring a large pot of water to boil and add the russet potatoes. Boil for 45 minutes, draing the water through a colander, and let the potatoes cool.
Ask the hotline about this step!Once the potatoes have cooled down, remove and discard the skins. In a large bowl, mash the potatoes. The mixture needs to be as smooth as possible, so use an immersion blender or hand mixer if that helps. Then, add the eggs and stir into the mixture. Once the eggs have been incorporated, stire in the ricotta, parmesan, and chives.
Ask the hotline about this step!At this point, the mixture should be very thick, but it needs to be as thick and maliable as dough. Add the flour and stir together until you get that consistency. The mixture will still be a little sticky, that's ok. Take a handful or two of flour and scatter it on a smooth surface. Place your dough on the flour and roll around until it's more dough-like and doesn't stick to everything in sight.
Ask the hotline about this step!Begin rolling with your hands as if you're forming a large snake. You will end up getting a very large tube of dough, about two feet long. Cut this into quarters, and continue rolling each individual segment until you form rolls that are no bigger than a quarter in circumference. (Any bigger and you'll have difficulty cooking them.)
Ask the hotline about this step!From the skinnier rolls, take a knife or pinch off little sections and roll them around in the palm of your hand to make the gnocchi. You may need to continue dredging them in a little flour as you go, which is fine. Set all the finished gnocchi on a large plate to the side.
Ask the hotline about this step!Once all the gnocchi have been formed. Dump them into a boiling pot of hot, salted water. Boil the gnocchi for five minutes to ensure their centers are nice and dense. (They will automatically start popping up to the top of the pot once they're cooking, but make sure you give them a little extra time in the water.)
Ask the hotline about this step!Drain the boiled gnocchi through a colendar. Then, in a very large saute pan over medium high heat, add two tablespoons of oil and butter. Add just enough gnocchi to the pan where they have enough space to get a light, brown crust around them. Add more oil, butter, and gnocchi when the first batch is done. Lightly season the gnocchi with a little kosher salt, parsley, or extra chives.
Ask the hotline about this step!Absolutely delicious--used some of the gnocchi for a gratin with gorgonzola. Looking forward to using the remainder!
One quick question--any ideas about the weight of the potatoes? First time making gnocchi, but I understand the proportions need to be correct, and potatoes can obviously vary drastically in size.
This was delicious, but it sure was a lot of work! The leftovers were fantastic, though, and there were a lot because the recipe makes a lot.
Also, I wanted to put more on it than just salt and parmesan. Any ideas for an appropriate sauce, beyond the obvious sage browned butter and tomatoe options?
I use spinach and basil pesto with these. It is a great blend of flavors!
This looks wonderful. I've had ricotta gnocchi without potato and potato gnocchi sans ricotta. These look divine. Can't wait to try it!
Help please on size (or weight) of potatoes. Russets come in so many sizes.
Thanks!
ICP! we had these for dinner tonight and they were oh-man so fantastic! i'd never made gnocchi before and had so much fun doing it. thanks for the great recipe!
So glad you liked!!
Finally had a chance to make these just now. They were addictive...light and slightly chewy with that crispy fried exterior. Fun to make too! Thanks for the recipe.
After too many failures, I'm afraid to try gnocchi again...but by the looks of these, I might have to risk it!
Congrats! I love gnocchi and this looks absolutely delicous!
Lucky for me I have a whole tub of ricotta in the fridge. I am so excited to make this recipe and it is so easily transformed into a low sodium dish. Thank you ICP and congrats!
I like this recipe because the American kitchen tends to deploy chives more as a garnish rather than for their distinct flavor.
Whoa - this is a nice surprise! Thanks guys!
Congrats! It has been far too long since I've made gnocchi at home, and I can't wait to try your recipe.
Sounds delish! Congrats!
Congratulations. These sound so wonderful. I've been inactive for a while, battling bouts of family flu (Is this why I pay tuition, so my son can come home with every awful illness?)... but it's perfect to return to Food52 and see such a great "comfort" recipe. I love gnocchi, and sauteed they're going to be divine, I know it. Can't wait to make them.
This looks really wonderful! Congrats on your win.
congratulations, ICP!! these sound mighty fine!
Fany is the author of My Sweet Mexico and Paletas.
Texas Ex, I would like to know that also. Below, I asked the same question a year ago, but never got a response. This recipe appears in the wonderful Food52 Cookbook. There the recipe calls for 3 medium russet potatoes, but one woman's/man's medium can be far bigger or smaller than the next one's (so to speak). In most recipes this would not be a problem. I know how big I would want a medium onion to be in a dish, for example. However, with gnocchi, I would like to have an approximate weight. it could make the difference between pillows and hockey pucks. Perhaps we can get a clarification. I would really like to make these pups.