Yellow Potato Gnocchi
We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine or Frescobaldi Pomino Pinot Nero wine with this Yellow Potato Gnocchi recipe.
2 lbs Yukon gold potatoes, washed and cut in quarters
1 tsp salt
1/4 c egg (about 2 large), lightly beaten
1 cup all-purpose flour, plus more for dusting and rolling
Fill a large pot with water and bring to a boil. Add salt to the water followed by the potatoes, cook until tender about 25 minutes.
Use a slotted spoon to remove the potatoes, save the potato water. Quickly rinse the potatoes (or peel and mash by hand enough to remove clumps), allow the potatoes to cool completely.
On a large wooden cutting board, mound the cooled potatoes. Make a well in the middle of the mound and pour the egg into the potato.
Dust the top of the mound with almost all of the flour. Using the flat side of 2 spatulas or pastry cutters fold the ingredients together by lifting the ingredients from the bottom and bringing them to the top, folding the ingredients together to make your dough. Keep folding the ingredients together until the dough is crumb like in texture and small pieces begin to come together. Then pull the dough together with your dusted hands and lightly fold it over on itself a few times, adding more flour if it is too sticky (almost like kneading). Once the dough holds together cut it into 8 pieces.
Dust the board with flour and roll each piece out into a 3/4” thick log, cut 3/4” long pieces along each log. Using your thumb, press each piece into the tines of a fork making a little bowl shape and place them on a flour-dusted surface in a single layer.
Reheat the potato water and bring to a boil. Add a few handfuls of gnocchi at a time, give them a gentle stir with a soft edged spoon like wood or silicon and the gnocchi will rise to the surface. Cook them for 15-20 seconds on the surface and gently lift them out with a slotted spoon onto your serving platter, continue cooking in batches until they are done.
To serve toss gently with an already prepared sauce or drizzle with olive oil and top with Parmesan.
Serve with Lamb Stew with Vegetables.
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