Italian Gnocchi 1992 Italian
Transport your taste buds to the heart of Italy with this classic Italian Gnocchi 1992 recipe, a timeless favorite crafted with fluffy russet potatoes, a touch of velvety egg yolk, and the perfect balance of all-purpose flour and salt. Made entirely by hand, these pillowy dumplings are boiled until tender, then luxuriously coated in nutty browned butter infused with crispy sage leaves for a rich, aromatic finish. Topped with freshly grated Parmesan cheese and a hint of black pepper, this dish is a true celebration of simple, high-quality ingredients. Perfect for a cozy dinner or an elegant gathering, this recipe comes together in just an hour and serves four hearty portions. Say "ciao" to store-bought gnocchi and bring the authentic flavors of Italy to your kitchen with this irresistible homemade masterpiece!
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 1 tsp Salt
- 4 tbsp Unsalted butter
- 8 leaves Fresh sage leaves
- 0.5 cups Parmesan cheese
- 0.25 tsp Black pepper
Instructions
Boil the potatoes in their skins in a large pot of salted water until they are fork-tender, about 20-25 minutes.
Drain the potatoes and when cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Spread the mashed potato out on a floured surface and allow them to cool completely.
Once the potatoes are cool, create a well in the center and sprinkle the flour and salt evenly on top. Place the egg yolk in the well.
Using a fork, gently incorporate the egg yolk into the potatoes and flour. Then knead the dough gently but quickly until it comes together in a soft, slightly sticky ball. Avoid over-kneading to keep the gnocchi tender.
Divide the dough into 4 equal portions. Roll each portion into a 1/2-inch-thick rope. Cut the rope into 1-inch pieces to form the gnocchi.
Optionally, roll each piece over the back of a fork or a gnocchi board to create ridges that will help sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a warm platter.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown lightly and the sage becomes crispy, about 3-4 minutes.
Toss the cooked gnocchi in the browned butter and sage sauce, coating them evenly. Season with freshly ground black pepper.
Serve the gnocchi immediately with freshly grated Parmesan cheese on top.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
