ABOUT THE RECIPE
Potato gnocchi are an ancient Italian recipe dated back to the Sixteenth Century. Super easy to make, they're a fun dish to make even with the younger ones.
FOR THE GNOCCHI
1 ½ lbs russet potatoes (about 2)
2 cups (250 g) all purpose flour
1 egg, beaten
FOR THE SAUCE
¼ cup (30 g) grated Parmigiano Reggiano
⅔ cup (80 g) grated Pecorino Romano
½ lb (220 g) bucatini pasta
2 teaspoons cracked black pepper
1 tablespoon extra virgin olive oil
salt to taste
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
COOK THE POTATOES
Wash the potatoes, place them in a pot with cold water and bring to a boil, then lower to a simmer and cook for about 30 minutes or until easily pierced with a fork with no resistance.
SHAPE THE GNOCCHI
Drain the potatoes and refill the pot with salted water for cooking the pasta; bring to a boil.
Use a potato ricer or food mill to process the potatoes into a fine meal. If you don’t have a ricer or food mill, you can cut each potato in half lengthwise and grate the cut-side through a cheese grater (while holding the peel-side with a towel, since it’s hot!); the peel won’t go through the grater.
Place the processed potatoes on a cutting board and add flour, egg, and a pinch of salt and nutmeg.
Using a folding motion, gently bring the ingredients together to form a dough.
Shape the gnocchi by taking a portion of the dough, nudging it into a rope ½-inch thick, and cutting the rope into 1-inch long “pillow” shapes.
PREPARE THE SAUCE
In a small saucepan over medium-high heat, toast the cracked pepper until aromatic, about 2 minutes. Add a few tablespoons of pasta water and swirl to combine, then remove from heat.
Add the olive oil and another few tablespoons of pasta water to the bowl with the cheeses, whisking to melt the cheese and emulsify the mixture into a smooth sauce.
COOK THE GNOCCHI AND PLATE
Bring a large pot of salted water to a boil. Meanwhile, place the grated cheeses in a large mixing bowl.
Drop the gnocchi into the boiling water and cook for about 3-5 minutes or until they float to the surface. Remove them with a slotted spoon.
Toss the gnocchi with the sauce, adding more pasta water as necessary to achieve a silky, glossy texture. Add the black pepper and toss to combine. Taste for seasoning and add salt to taste.
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