In all Darrold and Marty's travels, they have eaten gnocchi in many places. Nothing beats the gnocchi they had in Italy. They worked on replicating it for a long time and think they have done it. Every time they make this recipe, it takes them back to the streets of Italy where Darrold and Marty have some of our fondest memories.
With this recipe, they can have a little piece of Italy at home. We hope it can do the same for you!
1-2 Small Russet Potatoes, baked and peeled (about 180 grams total)
140 g Heritage White Flour or Heritage Bread Blend
1-2 tsp Himalayan or Sea Salt
3 Scrapes Whole nutmeg, or ¼ teaspoon of powdered nutmeg
1-2 tbsp Shredded Parmigiano Reggiano cheese, or to taste
Butter and Olive Oil, combined.
A little extra salt for boiling water
Bake one or two small russet baking potatoes (enough to scrape 180g of the white part of the potato, no peel). Allow to cool to room temperature.
Rice the inner part of the potato only, no skin, approximately 180g.
Place 140g flour in a mixing bowl. Place the potato on top of the flour. Add salt, nutmeg, and cheese.
Mix by hand enough to blend the potato and flour together. Add the egg. Squeeze and mix until it comes together like soft, wet bread dough. Mix enough to make a nice dough ball but don't overwork it because that will make the results tougher.
Let the dough rest for 30 minutes to an hour.
Bring water to a boil. Use at least a gallon of water. Add salt.
After the rest time, cut the dough into two pieces. Roll the first piece out by hand on a smooth, lightly floured counter. Use just enough flour to keep it from sticking. Roll each piece into a long strip about ½ to ¾’’ in diameter.
Cut the strip into ½- ¾’’ cubes. Dust the pieces with just enough flour so they don’t stick together.
Depress each one with a fork so they show signs of the tines. This will help them hold sauce.
Gather about a dozen at a time, place in wire strainer or sifter, and gently shake off the flour.
Place them in the boiling salt water and give the water a gentle stir with a wooden spoon.
When they float to the top, count to 7 and remove them with a small strainer or slotted spoon.
Place them in a larger strainer, placed over a bowl, and let them drain thoroughly.
Heat olive oil and butter in a pan over medium heat.
Place gnocchi in the pan. Heat though and serve. Sauce Ideas: Alfredo, Pesto, Butter or olive oil and herbs, tomato sauce. Be creative!