K Kruger
TVWBB 1-Star Olympian
1.75 lbs russet or Yukon Gold potatoes
1/2 c all purpose flour
1/4 c semolina flour
freshly grated nutmeg, about 1/3 t
1 t salt
2 egg yolks
Wash and dry the potatoes then roast in a 350 oven till soft. Holding each potato with a kitchen towel to protect you hand from the heat, peel them then run through a ricer onto a parchment-lined sheetpan; spread out and allow to cool.
Mix the two flours together in a cup measure and, in a small bowl, beat the egg yolks together till combined and smooth.
Sprinkle half the flour mix onto about an 8-inch round area in the middle of a cutting board or on the counter. Pile the riced potatoes onto the flour then make a hole in the middle of the pile. Add the egg yolks to the hole, sprinkle the remaining dlour over all and add the salt and nutmeg as well. Fold all together using a fork and your hands till the mix is well combined and feels silky. (Add a little flour on if necessary.)
Scrape up the dough and lightly flour your surface and hands, returning the dough to the surface. Flatten the dough a bit then cut into strips. Roll the dough into 1/2-inch diameter ropes on the lightly floured surface then cut using the side of a fork or a knife into 1/2-inch pieces. (At this point you can place the gnocchi on your very lightly floured, parchment-lined sheetpan, lightly flour the tops, then drape with plastic and hold on the counter.)
Bring a wide pot of moderately salted water to a boil and, meanwhile, heat a wide sauté pan, preferably nonstick, over med heat. Blanch the gnocchi, about 20 at a time, till cooked (they will float to the surface), about 60-90 secs. Remove with a spider or slotted spoon, draining well. to a smooth, lint-free kitchen towel.
When all the gnocchi are cooked, add a little evoo to your heated pan and swirl, increasing the heat slightly. As soon as the oil is quite hot, add the gnocchi to the pan (cook in batches if necessary--do not crowd) and cook till the bottoms are lightly browned about 60-90 secs; flip each and brown the other sides. Remove and serve immediately, sauced or otherwise.
Serves 2-3 as a main dish, 4-6 as a side. The recipe can be doubled.
Edited to tighten up the ingredient spacing.
1/2 c all purpose flour
1/4 c semolina flour
freshly grated nutmeg, about 1/3 t
1 t salt
2 egg yolks
Wash and dry the potatoes then roast in a 350 oven till soft. Holding each potato with a kitchen towel to protect you hand from the heat, peel them then run through a ricer onto a parchment-lined sheetpan; spread out and allow to cool.
Mix the two flours together in a cup measure and, in a small bowl, beat the egg yolks together till combined and smooth.
Sprinkle half the flour mix onto about an 8-inch round area in the middle of a cutting board or on the counter. Pile the riced potatoes onto the flour then make a hole in the middle of the pile. Add the egg yolks to the hole, sprinkle the remaining dlour over all and add the salt and nutmeg as well. Fold all together using a fork and your hands till the mix is well combined and feels silky. (Add a little flour on if necessary.)
Scrape up the dough and lightly flour your surface and hands, returning the dough to the surface. Flatten the dough a bit then cut into strips. Roll the dough into 1/2-inch diameter ropes on the lightly floured surface then cut using the side of a fork or a knife into 1/2-inch pieces. (At this point you can place the gnocchi on your very lightly floured, parchment-lined sheetpan, lightly flour the tops, then drape with plastic and hold on the counter.)
Bring a wide pot of moderately salted water to a boil and, meanwhile, heat a wide sauté pan, preferably nonstick, over med heat. Blanch the gnocchi, about 20 at a time, till cooked (they will float to the surface), about 60-90 secs. Remove with a spider or slotted spoon, draining well. to a smooth, lint-free kitchen towel.
When all the gnocchi are cooked, add a little evoo to your heated pan and swirl, increasing the heat slightly. As soon as the oil is quite hot, add the gnocchi to the pan (cook in batches if necessary--do not crowd) and cook till the bottoms are lightly browned about 60-90 secs; flip each and brown the other sides. Remove and serve immediately, sauced or otherwise.
Serves 2-3 as a main dish, 4-6 as a side. The recipe can be doubled.
Edited to tighten up the ingredient spacing.