Gnoccoloni: The Potato Pasta That Surprised Masterchef Judges

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Wash and peel the potatoes, cut into even medium pieces, and boil them in a pan of water.
2. When the water boils and foam forms, pierce a potato with a fork. If it goes through easily, drain them well.
3. Chop the garlic finely. Heat a generous amount of olive oil in a pan over medium heat, add the spinach and season with a few pinches of salt and pepper. Let it cool, then chop it finely.
4. In a large bowl, whisk the ricotta with an egg until combined. Add a generous amount of shredded mozzarella, a big handful of Parmesan, salt and pepper, and mix.
5. Add the chopped spinach to the bowl and mix so the flavours combine. Transfer the filling to a piping bag.
6. While the potatoes are still lukewarm, put 2 handfuls of flour on the board, make a well and pass the potatoes through a ricer into it.
7. Make a new well in the centre, crack in an egg and blend everything together.
8. Knead gently. If the dough is sticky, add flour a little at a time until it is the right consistency. Test by pressing with a finger: if it holds, it is ready. Let it rest with flour sprinkled on the board.
9. Cut off a portion of dough, flour it on both sides, and roll it very gently with a rolling pin, turning and repeating, adding flour so it doesn't stick.
10. Cut rounds with a cookie cutter, pipe a generous amount of filling into the centre of each, fold over edge to edge and press gently to seal without making holes. Place on a floured board.
11. For the sauce, crisp fresh sage leaves in grapeseed oil and set aside. In a pan over medium heat, melt about 75 g of butter until it covers the base; it is ready when burnt bits appear at the bottom.
12. Bring a large pot of water to the boil and add a handful of salt. Add the gnoccoloni and cook until they rise to the top. Drain well, add to the butter pan and toss to coat.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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