How to make Ethereal Two Ingredient Gnocchi

By Ethan Chlebowski · 60 min

Ingredients

Instructions

1. Preheat the oven to 450°F/232°C.
2. Prick the potatoes all over with a fork, set them on a wire rack over a baking sheet, and roast until fork-tender inside, about 45–60 minutes depending on size.
3. Peel the warm-but-cool-enough potatoes, rice the flesh onto a work surface in a thin layer, and let it steam for about 5 minutes.
4. Sprinkle salt over the potatoes and mix it in; taste and add more if needed. Add any optional seasonings (black pepper, parmesan, nutmeg, thyme) now.
5. Dust 75 g of flour over the potatoes through a mesh strainer.
6. Gently chop and fold the dough with a bench scraper, working it as little as possible. Add the remaining flour only as needed, stopping when the dough is cohesive but still tender.
7. Shape the dough into a log, dust with flour, and cut off a disk of about 1/4 of the dough. Roll it into a rope about 1/2 inch thick. Repeat with the rest.
8. Cut the ropes into 3/4 to 1-inch pieces and shape as you like: leave plain, press into the back of a fork for ridges, or roll into small balls. Freeze here if storing.
9. Boil salted water and set up a bowl of ice water.
10. Cook the gnocchi in the boiling water until they float, then test one: it should feel tender and spring back when gently squeezed, not flatten.
11. Transfer the gnocchi to the ice bath for 30 seconds, then drain and dry them on a towel.
12. Melt a couple of tablespoons of butter in a medium-heat skillet. Add a bunch of sage leaves and 2 whole garlic cloves and cook until the butter is slightly browned.
13. Add the gnocchi and sauté until they begin to crisp, then sprinkle generously with parmesan.
14. Optionally broil the pan for 1–2 minutes to crisp the cheese, then serve warm.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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