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

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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!


Joel Landas

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