On a rainy day in Nashville, we thought we’d cover one more Primo Piatti that we just couldn’t go without – a recipe that is perfect comfort food in any weather. Gnocchi, or mini potato dumplings, are delicious in their own right, but pair the dish with beef stew or a ‘Rosa’ cream sauce and you’ve got a meal fit for a king!
- 2 cups flour, more for dusting
- 2 pounds potatoes (we used Russet)
- 2 eggs
- 1 tablespoon salt
- pinch of black pepper
Start by cooking the potatoes in boiling water until tender, about 20-25min. Drain the potatoes and let them cool enough to be easy to peel. Pass them through a potato ricer, similar to what you’d do to make mashed potatoes. Mix in the flour and eggs.. Add the salt and pepper and gently knead. Turn the dough out on to a lightly floured surface. Divide the dough into 4 pieces and roll each piece into a long rope, about 3/4″ thick and cut into 1″ inch long gnocchi. Some people like the gnocchi very small, so feel free to cut to your preference.
Now, this is the part where my grandmother used to call me in to help! Roll each gnocchi into an oval and press lightly with a fork – the little indentations help trap the sauce and makes the dish taste even better! Set the little ones on a lightly floured baking sheet until ready to cook.
For cooking, use a large pot with water and a pinch of salt. When boiling, add the gnocchi a bunch at a time. They are ready when they rise to surface, about 5 min. Transfer them to a dish and top with your favorite sauce – Bolognese, a simple tomato sauce, or just a little brown butter (my favorite). Add some shavings of Parmigiano Reggiano and you are ready to eat!
– Chef Regina