Basic Potato Gnocchi with Basil Butter and Parmesan

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Basic Potato Gnocchi with Basil Butter and Parmesan

Making Gnocchi is an art, and may take a few times to perfect the technique. But it is worth the effort.

Ingredients:

2 pounds of russet potatoes, scrubbed
1 teaspoon salt
1 large egg
1 cup of flour
salt to taste
1/2 stick of butter
6-8 basil leaves, chiffonade
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
Fresh grated Parmesan

Preparation:

Cover the potatoes and salt in water and bring to a boil. Lower heat and cook at a good simmer for about 40 minutes or until the potatoes can be easily pierced with a fork or skewer. Remove them from the pot and cool only until you can safely handle them. Working quickly, peel the potatoes and process them in a potato ricer to a lightly floured working surface. Allow them to cool slightly so when you add the egg, it won’t cook.

Once the riced potatoes are ready to be handled, shape them into a mound and create a small well in the center. Add 3/4 of a cup of the flour, the egg and a pinch of salt. Take a fork and begin to mix the whole pile together until it starts taking form as a dough. Most likely the dough will be sticky at this point. You can add more flour a little at a time and knead until the potato dough is no longer sticky. The dough should be soft and billowy.

Lightly flour the working surface and cut the dough into 6 even pieces. Roll the dough into long pieces about the thickness of your index finger. Cut the dough into 3/4 inch pieces and move to a clean lightly floured surface and continue.

Now you must shape the gnocchi. Roll each one in your hands to form a round oval shape. Now you must create a ridged surface and indent the gnocchi. There are a number of ways and tools you can use to do this. Here is a simple technique. Place the gnocchi on the tines of a fork and roll the gnocchi downward while making a slight impression on the back side with your finger. You want a dent or concave on one side and the little ridges on the other. It takes a little practice, but you can do it. If you have too much trouble, simply indent one side and move on.

The gnocchi are ready to be cooked. Bring a pot of salted water to a boil and add some gnocchi, about 15 at a time. They will sink when you drop them in the water. In about a minute or so, they will bob to the surface. Let them cook another ten seconds or so and remove carefully with a slotted spoon, draining thoroughly. Continue with another 15 pieces at a time.

In a large skillet, melt the butter and add the cooked gnocchi and brown gently, without a lot of stirring for a minute or two and then toss lightly to coat the gnocchi thoroughly with the butter. Add the basil and blend. Cook for another 20 seconds, add salt and Naughty Nelly's Deadly Twelve Pepper Blend and serve at once topped with the parmesan.

Chef’s Note: The amount of flour you will use will vary almost every time you make gnocchi. This is due to many factors including the amount of moisture in the potatoes, humidity, the flour and more. A quick prayer to the Gnocchi Gods can sometimes help!

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