Gnocchi
Ingredients
- 2 lbs russet potatoes, unpeeled
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg yolk, room temperature
- 1 oz Parmigiano-Reggiano, finely grated
- 1 tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 6 tbsp unsalted butter
- 4 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 2 oz aged provolone, shaved
- Fleur de sel for finishing
Instructions
- Boil unpeeled russet potatoes in salted water at a rolling boil for 18-20 minutes until a fork pierces the center with slight resistance—do not overcook. Drain and cool until barely warm (5 minutes). Peel carefully while still warm, then press through a ricer into a mound on a clean work surface.
- Create a well in the center of the riced potatoes. Add egg yolk, Parmigiano-Reggiano, sea salt, black pepper, and nutmeg into the well. Using a fork, gently incorporate the egg mixture, then fold in flour gradually until a soft, slightly sticky dough forms—work quickly and do not overwork.
- Dust work surface with flour. Divide dough into 4 portions. Roll each portion into a ½-inch-thick rope with floured hands. Cut into ¾-inch pieces. Press each piece against a fork tines or gnocchi board with your thumb to create ridges, allowing the gnocchi to curl slightly.
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil at 212°F. Working in batches, add gnocchi carefully and stir gently. Cook until gnocchi rise to the surface (1-2 minutes after rising), then continue cooking for exactly 1 additional minute. Remove with a slotted spoon to a plate.
- In a large skillet, melt butter over medium heat and add sage leaves and garlic slices. Cook for 2-3 minutes, swirling occasionally until butter turns golden brown and fragrant, watching carefully to prevent burning (butter should reach 350°F).
- Add cooked gnocchi to the brown butter and sage, gently tossing to coat completely, about 1-2 minutes. Transfer to a warm serving platter and top with shaved provolone, a crack of fleur de sel, and an extra grind of black pepper. Serve immediately.
Inspired by Ivana Raca’s winning gnocchi. This is a plausible recreation, not the chef’s original recipe.