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- 2 cup(s) all-purpose flour
- 1/2 cup(s) Pecorino Romano cheese freshly grated
- 1/2 cup(s) Parmesean cheese grated
- 3/4 teaspoon(s) nutmeg freshly grated
- 1/2 teaspoon(s) Alder smoked sea salt
- 1/2 teaspoon(s) sea salt
- 3/4 teaspoon(s) pepper corn medley freshly grated
- 2 pound(s) Russet potatoes
- 1 large egg
- Using a 9 quart stock pot with a lid, fill it with 4 to 4.5 quarts of salted and lightly oiled water. Wash the potatoes and add. Set your timer for 45 minutes. Put on the lid, turn on the heat, and bring to a boil.
- Use this time to prepare any side dishes your making, and any sauce you'll add to the gnocchi.
- After 45 minutes turn off the heat, and let it rest for about 5 minutes until the steam has died down. Remove the potatoes to a colander and let cool. You'll be using the water to boil the gnocchi later on so put the lid back on to maintain the heat.
- Add all of the other ingredients except for the egg to the bowl of a stand mixer. Using the paddle, mix well until the ingredients are evenly combined.
- Peel the skin away from the potatoes. Shred/smash them into the mixing bowl. Mix it a bit to spread out the potatoes, and add the egg. Mix until a dough is formed. Add flour if needed - the dough should be fairly dry to the touch. Turn the pot of water back on.
- Remove the dough to a lightly floured surface. Form a ball. Cut it into workable sections, and then roll them into 3/4" thick dowels, or "logs". Cut each "log" into 1 1/4" sections and then roll those into tiny balls or football shapes, adding them to the boiling water as you go. When they float they're done. Remove with a slotted spoon, add sauce or butter/oil/herbs and serve.
This recipe is a personal recipe added by NeroFiddled and has not been tested or endorsed by MyRecipes.
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