Difficult to spell but easy to make, Vic gives you his simple recipe for potato gnocchi using just a few fresh ingredients.
- 3 large Idaho potatoes, substituting for mountain potatoes in recipe
- 2 large eggs
- 2 Cups Caputo “00” flour
- Sea salt
- Fresh ground black pepper
- Fresh ground nutmeg
- In a 8 quart saucepan, bring salted water to a boil. Add skinned potatoes and cook until soft. Please look at the consistency of the potatoes used in episode 4 for this recipe.
- When potatoes are finished, strain potatoes. It is very important to remove all excess water. Let potatoes cool to room temperature and then mash potatoes to a smooth consistency.
- When potatoes are cool, place potatoes on floured countertop. Push down center of potatoes so that you have a place to put two fresh eggs as shown in the episode.
- Add a pinch of salt, pepper, and nutmeg.
- Start mixing potatoes and eggs adding a little flour at a time. It is very important that you do not add too much flour, as it will be impossible to make light gnocchi. Remember, too much flour is potato gnocchi’s worse nightmare!
- Continue to add flour until mixture is slightly sticky, but holds together in a ball.
- Cut dough into pieces and roll dough into rolls 1.5 inch thick. The rolls don’t have to be perfect as you can see in the episode. Cut each roll into 1-1.5 pieces and roll each piece across a fork or gnocchi board to create ridges on the gnocchi.
- In an 8 quart saucepan of salted boiling water, add gnocchi. Boil for approx. 2-3 minutes until gnocchi float. Drain gnocchi and add to saucepan with fresh pomodoro sauce or sauce of your choice.
- Add fresh basil to gnocchi and sauce and now you’re ready to serve.
- Plate gnocchi on 10 inch dinner plate. Finish with grated Parmigiano Reggiano, fresh basil, and a drizzle of extra virgin olive oil.