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Ingredients
- 300 g russet potatoor similar
- 75 g type 45 flour
- 25 g Parmesan cheesegrated
- 3 g salt
- 1/2 eggs
- 1/2 egg yolk
Preparation
Step 1
Preheat the oven to 180C.
Brush and wash the potatoes to remove the dirt.
Place the potatoes on the tray on a bed of rock salt for flavor.
Prick the potatoes with a fork and cook them in the oven for approx. 1 hour until the potatoes are tender.
Measure all the ingredients out. Put the dry ingredients together. Separate the remaining ingredients in individual ramekins.
When the potatoes are cooked, cut them in half. While the potatoes are still warm but cool enough to touch, remove the skins. Press each potato through the tamis or sleeve with a spatula or spoon. Or use a potato ricer to process the warm potatoes.
In a bowl, mix the warm mashed potatoes with the flour, the Parmesan, and the salt with your hands. Then add the egg, the yolk and mix. Gently knead the dough in the bowl for about 1 minute all the ingredients are incorporated and until the dough is smooth but not elastic and does not fall apart.
Next, lightly flour your work surface. Add the dough to the work surface.Roll the dough into a ball.
Cut the ball in half or smaller, if you prefer. Roll one ball into a rope about 3/4 of an inch in diameter with the palms of both hands. Do the same with the additional dough.
With a knife, cut the rope crosswise into 3/4 of an inch pillows.
There are 2 ways to achieve the classic gnocchi shape. For perfect gnocchi, roll each piece into a small ball with your palms. Gently press the middle of each gnocchi with a fork. Or for a more rustic gnocchi, another way is to take a fork at a 45-degree angle with the back part up and the prongs on the work surface. Gently roll the dough down the back of the fork. Place the finished gnocchi on a floured baking sheet. Repeat until all the gnocchi is done.
To Serve Immediately: Bring water to a simmer. Blanch the gnocchi around 2 minutes until the gnocchi rises to the surface of the simmering water. Gently remove the gnocchi with a colander spoon and immediately cool down in ice water. Toss in a saucepan with your favorite sauce and cook together for 2 minutes or so.
To Serve Later: Bring water to a simmer. Blanch the gnocchi around 1 minute until the gnocchi rises to the surface of the simmering water. Gently remove the gnocchi with a colander spoon and immediately cool down in ice water. When the gnocchi is cold, drain well and sprinkle with olive oil, so it doesn't stick together. Reserved in a fridge for up to 3 days. When you are ready to serve, toss in a saucepan with your favorite sauce and cook together for approx. 2 minutes.
CHEF'S NOTES
Type 45 flour is called pastry or "cake" flour in the US.
When the serving is 3 people, 1/2 "egg" means both the yolk and the egg white. Then this is mixed with 1/2 of an egg yolk.
Make sure that the potatoes are still warm when you start mixing the ingredients.
You don't want to over-knead the dough, or it will be tough, but if it's under kneaded, it will fall apart in the water. A good way to test this is to bring water to a boil and once you feel the dough is incorporated, take a small pinch and add it to the boiling water. If it stays together, it is done. If it breaks apart, continue lightly kneading.
Lightly flour your hands, as needed to prevent the gnocchi from sticking to them.
In Italian cooking, the ridges are used for decoration for the gnocchi. If you are short on time, you can leave the gnocchi in the square pillows as you prefer.