0 Ratings
- 2 Servings +
2 large PEI Russet Potatoes
2 Egg Yolks
1 cup All Purpose Flour
4 tbsp Olive Oil
.25 cup Parmesan Cheese
Nutmeg
Salt and Pepper
Preheat oven to 400ºF.
Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
Place the potatoes in oven for 60 minutes or until cooked through.
Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside.
Combine egg, oil and parmesan. Folk into mashed potatoes and season with salt & pepper.
Fold in flour and nutmeg until a dough forms.
Roll dough into a log approximately ¾ -inch in diameter and cut into 1 ½ -inch lengths . Roll the gnocchi over the tines of a fork; place in a single layer on a sheet pan dusted with flour.
Bring a pot of lightly salted water to a boil and cook gnocchi for 3-5 minutes or until the gnocchi float and puff up.
Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction.
• If desired, gnocchi can be pan-fried in butter until golden after boiling. • Gnocchi dough freezes well if made ahead; individually freeze in single layers.
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