Homemade Gnocchi Recipe
These gnocchi are soft, a little crispy on the edges, and full of parmesan and tarragon. I like to pan-fry them until golden and eat them straight from the pan.
Foto: Cafe Delites
Ingredients
- 2 cups potatoes (peeled and diced)
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ cup tarragon (finely chopped)
- 2 tbsp olive oil
- ½ cup shredded parmesan
- 1⅓ cups plain flour
- 1 egg yolk
- 2 tbsp olive oil
- 1 Pinch shredded parmesan (adjust to taste)
Steps
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Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
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Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
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Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
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Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
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Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking. Drain before serving.
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Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and place them into the hot pan. Sauté for 5–6 minutes, stirring gently, until golden. Salt and pepper to taste.
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To Serve: Grate a little extra parmesan over the top and serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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