Potato Gnocchi

By á-11192

Ingredients

• Optional:
• 3 pound potatoes (russet works best)
• 2 cups all-purpose flour, more or less
• 1 egg, beaten
• 1/2 cup Parmigianino Reggiano cheese (optional)
• 1/2 tsp. salt
• Hatch Cheese

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Place potatoes (with the skin still on) in a large pot filled with water. Bring to a boil and cook at a low boil until soft, about 45 minutes. When cool enough to handle, but still warm, peel and pass through a ricer. Gradually add 1 cup of the flour, egg, salt, and Parmigianino cheese. Knead gently adding more flour as necessary. Take a small amount of dough and roll into ½ to ¾ inch ropes. Cut the ropes into ½ to ¾ inch long pieces. Roll on a gnocchi paddle or fork if desired. Toss with a little flour before you add to the hot water. Cook in a large pot of salted boiling water until they float to the surface; then cook for an additional minute. Remove from the water, drain and sauce as desired.

Note: Grate potatoes with medium grater. Need ½ egg-use yolk only. If the gnocchi falls apart, it needed more flour. If they are tough, used too much flour. Also, the longer they sit around, the harder they get.


*Cheese-Filled Gnocchi*

To make gnocchi filled with Hatch cheese, have 6 ounces of Hatch Chesses available. Slice into thin strips. Take a 1/3-cup of the Gnocchi dough. Roll into a long rope, about ½ inch thick. Make a slit down the center of the rope. Place a strip of cheese in the slit. Roll the rope to seal the cheese inside the gnocchi rope. Cut into ¾ to 1-inch pieces. If you prefer, you may roll the gnocchi into a ball to seal in the cheese. Cook as directed above.