gnocchi
Ingredients
- 2 lbs russet potatoes, unpeeled
- 1 cup all-purpose flour, plus 2 tbsp for dusting
- 1 large egg yolk
- 1 oz Parmigiano-Reggiano, finely grated
- 1 tsp kosher salt, plus more for pasta water
- 0.25 tsp white pepper
- 0.25 tsp freshly grated nutmeg
- 6 tbsp unsalted butter
- 8 fresh sage leaves
- 3 cloves garlic, thinly sliced
- 0.5 cup whole milk
- 2 oz Parmigiano-Reggiano for finishing
- Fleur de sel for garnish
Instructions
- Boil unpeeled potatoes in salted water at a rolling boil for 18-22 minutes until a knife passes through with slight resistance—they should be cooked but not waterlogged. Drain thoroughly and let cool for 5 minutes until handleable.
- While still warm, peel potatoes and press through a ricer onto a clean work surface, creating a mound. Make a well in the center and add egg yolk, 1 oz grated Parmigiano-Reggiano, salt, white pepper, and nutmeg.
- Gently fold 1 cup flour into the potato mixture using a bench scraper, incorporating gradually until a soft dough forms—do not overwork or gnocchi will be tough. The dough should be slightly sticky but hold together.
- Dust work surface lightly with flour. Roll dough into a 0.75-inch thick rope, then cut into 0.75-inch pieces. Press each piece with a fork tine to create ridges (this helps sauce cling). Arrange on a parchment-lined sheet tray.
- Bring a large pot of salted water to a boil. Working in batches, gently drop gnocchi in and stir once. They are done when they float to the surface and hold there for 30 seconds—approximately 2-3 minutes total. Transfer to a colander with a slotted spoon.
- While gnocchi cooks, melt 6 tbsp butter in a large skillet over medium heat. Add thinly sliced garlic and cook for 1 minute until fragrant but not browning. Add sage leaves and cook 30 seconds until crisp.
- Reduce heat to low and whisk in 0.5 cup whole milk until emulsified, creating a silky brown butter sauce. Season with salt and white pepper to taste.
- Add cooked gnocchi to the brown butter sauce and gently toss to coat. Plate immediately, finishing each portion with fresh grated Parmigiano-Reggiano and a pinch of fleur de sel.
Inspired by Kristine Kittrell’s winning gnocchi. This is a plausible recreation, not the chef’s original recipe.