- 2 (12-ounce) baking potatoes, unpeeled
- 1 teaspoon kosher salt
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 cup chopped fresh chives, divided
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 6 quarts boiling water
- 3 tablespoons butter
- 1 large garlic clove, crushed
- 1/4 cup coarsely chopped walnut halves
- 1/2 ounce fresh Parmigiano-Reggiano or Grana Padano cheese, grated
- calories 398
- fat 15.2 g
- satfat 6.8 g
- monofat 3.5 g
- polyfat 3.7 g
- protein 10.6 g
- carbohydrate 56.4 g
- fiber 3.6 g
- cholesterol 78 mg
- iron 3.4 mg
- sodium 606 mg
- calcium 73 mg
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool.
Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).
Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.
Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.