Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a potato ricer into a large bowl. Weigh or lightly spoon flour into a dry measuring cup and spoon; level with a knife. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.
Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces; roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other). Place gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
Bring 1 gallon water and 1 teaspoon salt to boil in a large Dutch oven. Add half of gnocchi to boiling water; cook gnocchi for 1 1/2 minutes or until done (gnocchi will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.
Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt. Combine butter mixture, gnocchi, cheese, and pepper in a large bowl; toss gently to coat.
This was delicious! We made a few changes, namely my husband misread the directions and used 4 tablespoons of butter instead of 4 teaspoons. We also added a garlic clove with the shallot and sprinkled the final product with chopped walnuts for extra crunch. We will definitely make this again.
I can't believe I made gnocchi! Always wanted to -- never tried. And it was GOOD! I liked the sauce as well. Not my favorite sauce, but it was interesting and tasty. The same old same old sauces get boring, right? P.S. Store bought gnocchi wouldn't have been the same. Just sayin'.
While I agree with most of the above reviewers that the sauce on this was underwhelming, this recipe is worth it for the home made gnocchi alone. I hadn't ever made my own pasta before this, and having tried other gnocchi recipes since, this is definitely the best gnocchi recipe I've used. Bake your potatoes in the microwave (10 min instead of an hour) and budget about twenty minutes from the time you finish ricing the potatoes until your gnocchi are made. If you don't have a ricer, just push the baked potato through a mesh sieve or wire colander. You could probably also just mash the potato, but I think ricing gives it an airier texture.
This recipe was disappointing. I made the gnocchi and it just didn't come out that well. I'm not sure if I over cooked it or undercooked it, but it was bland and mushy. It just didn't hold up well during boiling. The sauce came out well, but I added rosemary to it, used dried thyme because fresh thyme is such a pain, and also tossed in some prosciutto to make a main dish out of it. I might try the sauce again, but with store-bought gnocchi.
I didn't have the time to make the gnocchi so I substituted with store bought. Something to consider is purchasing the smaller sized gnocchi as the larger size was not able to carry the sauce well. The flavor of the sauce did not extend into the middle of the gnocchi which left just a sour taste. Left off the cheese as the flavor of the main recipe was not that good.
I ended up salvaging the recipe by changing it into hot German potato gnocchi!! Which was very good -- cut the gnocchi into halves, added some more onion, some celery, and the vinegar/sugar mix along with some fresh parsley -- Delicious!
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