CIA Recipes

Gnocchi Piedmontese - Print This Recipe

Yield: 10 servings

3 lb/1.36 kg russet potatoes
1 oz/28 g butter
3 eggs
salt, as needed
ground black pepper, as needed
ground nutmeg (optional), as needed
1 lb/454 g all-purpose flour, or as needed
2 oz/57 g butter
3 oz/85 g grated Parmesan
1 oz/28 g chopped parsley

1. Scrub, peel, and cut the potatoes into large pieces. Boil or steam them until tender enough to mash easily. Drain and dry them over low heat or on a sheet pan in a 300°F/149°C oven until no more steam rises from them. While the potatoes are still hot, purée them through a food mill or potato ricer into a heated bowl.
2. Add the butter, eggs, salt, pepper, and nutmeg, if using. Mix well. Incorporate enough of the flour to make a stiff dough.
3. Roll out the dough into cylinders about 1 in/3 cm in diameter. Cut the cylinders into pieces about 2 in/5 cm long. Roll each one over the tines of a fork, pressing and rolling the dough with your thumb.
4. Cook the gnocchi in simmering salted water for 2 to 3 minutes, or until they rise to the surface. Lift the gnocchi from the water with a slotted spoon or drain in a colander.
5. Heat the butter in a sauté pan over medium-high heat, add the gnocchi, and toss until very hot and coated with butter. Add the cheese and parsley. Adjust seasoning with salt and pepper. Serve immediately on heated plates.