Advertisement

Grandma's Gnocchi

November 14, 2017 11:17 AM

Gabriel Pollow and Ben Kerner of the People's Pub in Chatham team up to craft their tasty, grandmother-inspired take on gnocci, in the Let's Eat Kitchen.

4-6 Idaho potatoes

Advertisement – Content Continues Below

1 egg

1/2 cup small grated cheese (parmesan, grana padano, Romano)

1+1/2 cups flour

1 tablespoon kosher salt

1+1/2 teaspoon ground white pepper

 

- set oven to 350F, 

- on a sheet tray place the scrubbed       (cleaned) potatoes

- bake until the middles are cooked     through (about an hour) 

  • -let them cool just enough that you can   handle them, and then peel them.
  • - Cut them in half crosswise and pass them through a ricer into a large bowl. 
  • -Let cool until almost at room  temperature, at least 20 minutes.
  • -Lightly flour a work surface. In a small bowl, mix the flour with the salt. 
  • -Add the egg to the potatoes and then add the flour mixture. 
  • -Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. 
  • -Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. 
  • -Transfer it to the floured surface and wash your hands.
  • -Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.) 
  • -Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.
  • -Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
  • -Remove any lingering bits of dough from your work surface and lightly reflour the surface. 
  • -Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.
  • -With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
  • -With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. 
  • -Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch.
  • - Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
  • - bake for. Few minutes at 350 
  • - in salted boiling water cook gnocchi in batches (until the float, only a minute or two)
  • - immediately place the boiled gnocchi in ice water.
  • - strain the gnocchi out and mix with oil to store in a container.
  • - they are cooked and ready to eat, but you can always sear in butter or oil to get a little crisp. Enjoy!

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Advertisement
Relay Media Amp
Advertisement
Advertisement
Capital City Rescue Mission feeds more than 2,000 on Thanksgiving

Volunteers prep for Equinox Thanksgiving dinner

Macy's Thanksgiving parade revels on amid tight security

Thousands of people take part in Troy Turkey Trot

Trump credits troops, and himself, for military advances

Advertisement