Italian Parmesan Gnocchi
Parmesan gnocchi is one of the simplest yet most delicious dishes in Italian cuisine. Gnocchi (pronounced "nyok-kee") originally comes from Northern Italy, where similar dumpling-like pasta made from semolina or breadcrumbs was prepared as early as Roman times. As the butter melts over the hot gnocchi and the freshly grated Parmesan melts onto the pasta, the kitchen fills with the atmosphere of Italian trattorias. The secret to gnocchi lies in balancing the proportion of flour and potatoes. Too much flour results in a hard dough, while too little results in a crumbling dough. Tip: Serving with freshly grated Parmesan results in a much more intense flavor experience – don't use pre-grated versions!
Ingredients for this recipe
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Preparation Steps
1
Peel and boil the potatoes in salted water until tender. While still hot, mash them thoroughly with a potato ricer into a bowl. Allow to cool to room temperature. TIP: Mash the potatoes while they are still warm to prevent lumps from forming.
2
Add the flour, egg, salt, and grated Parmesan cheese to the cooled potatoes. Knead by hand until a soft, non-sticky dough forms. If the dough is too soft, add a little more flour.
3
Divide the dough into smaller portions, then roll each portion into a log about 1.5 cm in diameter. Cut into 2 cm pieces and gently press a pattern onto each piece with a fork. TIP: The pattern helps the sauce adhere to the gnocchi.
4
Bring a large pot of water to a boil and add salt. Drop the gnocchi in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon and transfer to a plate.
5
In a skillet, melt the butter over medium heat. Gently toss the cooked gnocchi in the melted butter. Sprinkle with the remaining grated Parmesan cheese and serve immediately. TIP: Do not overcook – the goal is just to coat the gnocchi in butter and cheese!
