Potato Gnocchi

I’m not even going to lie – I’ve already booked my one way ticket to hell.  So with that, these little perfect, pillowy potato clouds are the closest thing I’ll have in experiencing heaven.  And no, I don’t think it’s a sin if you serve these gnocchi with some good, jarred tomato sauce…after all, you just made HOMEMADE GNOCCHI!

Potato Gnocchi
Courtesy of the most fabulous and funniest Top Chef alum, FABIO!
Serves 4

3 lbs. Russet potatoes
2 cups all-purpose flour
1 cup Parmesan cheese
1 1/2 tsp. nutmeg
salt and pepper to taste

Preheat oven to 375 degrees.  Poke the potatoes with a fork a few times to allow steam to escape.  Bake the potatoes in a baking pan for about one hour or until cooked.

Allow potatoes to cool before mashing or ricing.  Place the mashed potatoes in the refrigerator overnight, or until completely cold through.

Add the flour, cheese, nutmeg, salt and pepper in a stand mixer fitted with a paddle attachment and mix to combine.  Then add the cold potatoes and mix until the dough comes together, about 5 minutes.  Do not be tempted to add any liquid to the dough…IT WILL COME TOGETHER!!!

Dump the dough on a floured surface and smack the dough a few times to release any air bubbles.  Cut the dough into fist sized pieces and roll into logs.  Cut the rolled logs into one inch pieces.  Cook the gnocchi in a large pot of salted boiling water until the first few gnocchi rise to the surface.  Take the pasta out immediately after a few float to the surface and add them to whatever sauce you want to serve them with!


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