Updated: November 11, 2019 08:12 PM
Created: November 08, 2019 01:19 PM
Gnocchi Piedmontese (Potato Parmesan Gnocchi)
4 Russet Potatoes (Enough to yield 4 cups or a quart of riced potato)
1 cup powdered or finely grated Parmesan or Romano Cheese
1 TBS plus 1 tsp salt
1 whole egg at room temperature
2 cups of all purpose flour
Preheat oven to 425 degrees
To start poke holes in the potatoes and if possible place on a rack on a sheet tray and bake for 45 minutes. If possible prop the door open or if you have a convention oven use the fan. This will allow the moisture to escape.
Remember that the less moisture in your potatoes the lighter they will be.
At the end of the 45 minutes, poke with a cake tester and feel for resistance.
When the potatoes are cooked through remove and cut in half when able to handle with a towel. Scoop out flesh of potato and rice but be careful to not burn yourself by the steam.
Once the riced potato cools to room temperature measure out 4 cups and add to mixer bowl. Add salt and cheese and start mixer on medium speed.
Once combined add one egg.
Start to shake the flour while mixer turns adding flour slowly until all but a few tablespoons remain.
Stop mixer and pinch dough to see if its still wet. If so then start mixer and add the rest of flour. Dough should be in a somewhat solid mass with little residual flour left in the bottom.
Dump out bowl on a lightly floured surface and bring together and knead dough for 4-5 minutes. Cover with plastic wrap and bench rest for 20 minutes to rehydrate flour.
Bring a large pot of salted water to a boil.
Unwrap and cut into 4 sections, rewrapping the remaining three sections.
Roll out dough quadrant into a long rope shape. If needed cut the rope in half to roll out to desired width.
Cut the rope into bite sized portions and if still somewhat wet, put portions into bench flour before shaping gnocchi .
Take the cut portions and using a pasta board, place the pasta so the length runs parallel to the length of the board. It looks wrong but its better this way. Using your thumb push the middle of the pasta so it curls around your thumb and creates an enclosed "C" shape, ultimately creating a hollow center. Place now fluted pasta on a lightly floured piece of parchment paper on a sheet tray. Follow the same procedure for the remaining pasta.
You can drop one test portion into the water and cook for 2:30 mins. Remove and Shock in ice water. Check for seasoning and for doneness.
Make sure that your water is now in a full rolling bowl as adding the pasta will reduce the water temperature below boiling.
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