Yukon gold and Parmesan gnocchi with Marcella Harzan’s tomato sauce.
by RoentgenRoasted
2 Comments
RoentgenRoasted
To make potato gnocchi, you’ll need 1½ pounds (680 g) of russet potatoes, ½ teaspoon (0.3 g) freshly grated nutmeg, kosher salt, freshly ground black pepper, ¼ cup (25 g) Parmesan, ½ egg (beaten and divided), and ¾ cup plus 2 tablespoons (133 g) tipo 00 or all-purpose flour, plus extra for dusting.
Boil unpeeled potatoes in salted water for 25-30 minutes until tender. Peel, rice, and cool slightly. Mix with nutmeg, Parmesan, salt, pepper, egg, and flour until a soft dough forms, being careful not to overwork.
Divide into 4 pieces, roll into ½-inch ropes, and cut into ½-inch pieces. Shape with a thumb or fork if desired. For the corn crema, scrape kernels and juice from corn cobs and sauté in 1 tablespoon (15 ml) grapeseed oil. Cook gnocchi in salted boiling water until they float, toss with the sauce, and serve.
2 Comments
To make potato gnocchi, you’ll need 1½ pounds (680 g) of russet potatoes, ½ teaspoon (0.3 g) freshly grated nutmeg, kosher salt, freshly ground black pepper, ¼ cup (25 g) Parmesan, ½ egg (beaten and divided), and ¾ cup plus 2 tablespoons (133 g) tipo 00 or all-purpose flour, plus extra for dusting.
Boil unpeeled potatoes in salted water for 25-30 minutes until tender. Peel, rice, and cool slightly. Mix with nutmeg, Parmesan, salt, pepper, egg, and flour until a soft dough forms, being careful not to overwork.
Divide into 4 pieces, roll into ½-inch ropes, and cut into ½-inch pieces. Shape with a thumb or fork if desired. For the corn crema, scrape kernels and juice from corn cobs and sauté in 1 tablespoon (15 ml) grapeseed oil. Cook gnocchi in salted boiling water until they float, toss with the sauce, and serve.
Drooling here, that looks amazing