Make the tastiest gnocchi (with Parmesan cream sauce!) easily at home

I know making pasta dough can be intimidating. But gnocchi (‘nyok-kee’) is made with potatoes (and flour), and if there’s one thing a potato is besides incredibly versatile, it’s forgiving. So roll up your sleeves and knock out some homemade gnocchi, because with just 6 ingredients, this meal might just be the simplest path to happiness today.

Because did we mention that the other ingredients are Parmesan cheese, cream and sage..? (And a little egg.) Come on, that contributes to the bliss too, right?! Make sure you buy ‘all-purpose’ potatoes. Not too firm and not too floury. If you look for Desiree or Gloria potatoes at the greengrocer’s or health-food shop, you’ll make the most beautiful gnocchi. Supermarket? Choose ‘slightly floury’ potatoes.

How to make gnocchi with Parmesan cream sauce

This gnocchi is typical of Piedmont and is made with just potato, flour and salt. To keep them light and fluffy like little pillows, cook them within half an hour of making the dough.

• Have a large board or baking sheet ready with a large sheet of parchment paper on it.
• Rinse the potatoes in their skins and boil them in their skins for approx. 20 minutes, until tender. They’re ready when the tip of a sharp knife slides in easily.
• Drain and leave to cool briefly until you can hold them.
• Use that sharp knife to peel off the skins; hold the potato in a tea towel if necessary.
• Put each peeled potato straight into the potato ricer and press it out over the parchment paper. This dries it out as quickly and as much as possible, which is exactly what you want.
• Once dry, scoop or slide the strands of potato onto a lightly floured work surface.
• Sprinkle with the salt.
• Sift the flour over the potato (reserve a little), make a well in the centre and put the egg yolk in it.
• Knead everything together.
• Do this until you have a soft but cohesive dough. If it feels too loose, add a little more flour or the remaining egg white (beaten).
• Divide the dough into 8 equal pieces.
• Roll each piece into a rope while continuing to dust lightly with flour, and cut each rope into pieces of approx. 2 cm.
• If you like, press each little ball slightly flat with a fork to create those ridges.
• Place them on another floured board and make sure they don’t stick together.
• Meanwhile, bring a large pan of water to the boil.
• Cook approx. 12 gnocchi at a time in gently boiling water.
• Add them and remove them with a slotted spoon.
• When they float to the surface, give them another minute, then remove them and place them on a board lined with kitchen paper.
• While doing this, bring the cream and grated Parmesan to the boil in a small saucepan over low heat.
• Reduce until it’s thick enough to coat the back of a spoon, approx. 5 minutes after reaching boiling point.
• Season with salt and pepper.
• Divide the gnocchi among four plates and pour the sauce over them.
• Garnish with sage leaves and serve with some sturdy little gem leaves for wiping up the remaining sauce from the plate.
• Buon appetito!

Also read:

• Recipe: Gnocchi with bacon and peas
• Step-by-step guide to the perfect risotto
• Leftover risotto? Turn it into a pancake

Source: parmigianoreggiano.com