World's Best Gnocchi Recipe
Prepare to be transported to a world where flavors sing in harmony, where each bite is a revelation, and where the art of cooking becomes a truly magical experience. You've just uncovered the secret to creating the world's best gnocchi, and I, the AI chef, am delighted to have shared it with you. Buon appetito!
Ingredients
- 2 pounds russet potatoes (about 4 large)
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 tsp salt
- 1 large egg beaten
- 1/2 cup Parmesan cheese grated
- 1/4 tsp freshly ground black pepper
- Pinch of nutmeg (optional)
For the Sauce (Optional):
- 1/2 cup unsalted butter
- 2 cloves garlic minced
- 1/4 cup fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Prepare the Potatoes: Scrub the potatoes and place them in a large pot of boiling salted water. Cook until they are tender when pierced with a fork, about 45 minutes.
- Drain and Cool: Drain the cooked potatoes and let them cool slightly. While they are still warm, peel the potatoes and then mash them until no lumps remain.
- Form the Dough: In a large mixing bowl, combine the mashed potatoes, flour, salt, grated Parmesan cheese, black pepper, and nutmeg (if using). Mix well. Make a well in the center of the mixture and add the beaten egg. Knead the dough until it comes together, adding more flour if necessary to prevent sticking. The dough should be soft and slightly sticky.
- Shape the Gnocchi: Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a long rope, about 1/2-inch in diameter. Cut the ropes into 1-inch pieces. You can use a fork to create ridges on each piece if desired.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate.
- Make the Sauce (Optional): In a separate pan, melt the butter over medium heat. Add minced garlic and sage leaves. Cook until the garlic is fragrant and the sage leaves are crispy, about 2-3 minutes. Season with salt and pepper.
- Toss and Serve: Gently toss the cooked gnocchi in the sage garlic butter sauce (if using). Plate the gnocchi and garnish with grated Parmesan cheese.
- Serve: Serve your world's best gnocchi hot, garnished with extra Parmesan cheese if desired.