Empty My Fridge
Gnocchi that MELTS in your Mouth! | Chef Jean-Pierre
Ingredients
- Potato2 lb
- Flour½–¾ cups
- Parmesan cheese2 tbsp
- Egg2
- Salt2 tsp
- Olive oil
Instructions
- Preheat the oven to 400°F.
- Prick each potato a few times and bake for about 1 hour, or 60 to 90 minutes depending on size, until fully cooked.
- Cut the potatoes in half to cool slightly, then rice them on the work surface.
- Mix about half of the flour with the riced potato, Parmesan, egg yolks and salt, mixing gently to avoid developing gluten.
- Dust with flour to keep the dough from sticking, shape it without overworking, and fold in the remaining flour as you go.
- Roll the dough into a log about 4 inches in diameter and rest it for 5 to 10 minutes.
- Cut the log into 6 disks and roll each into a rope no more than 1 inch thick.
- Cut into 1-inch pieces, dust lightly with flour, and press a dimple into each one.
- Boil gently in salted water until the gnocchi float to the surface.
- Drain and toss with your sauce, then serve with a drizzle of olive oil, fresh basil and extra Parmesan if you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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