Golden Potato Gnocchi recipe
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Ingredients
- 5 medium russet potatoes 2 cups all-purpose flour 1 teaspoon kosher salt 2 eggs, beaten 6 tablespoons unsalted butter, divided 1 shallot, minced 3 cloves garlic, thinly sliced 4 tablespoons seasonal pesto such as arugula 1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled 4 fried or poached eggs, or more depending on servings
Nutrition Info
- 415.7 caloriescarbohydrate: 52.7 gcholesterol: 158.5 mgfat: 17.3 gfiber: 3.8 gprotein: 13.3 gsaturatedFat: 7.8 gservingSize: -sodium: 372.8 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Golden Potato Gnocchi
Directions
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Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
Knead gently for about 4 minutes until ball is dry to touch. It may be sticky, apply additional flour to the dough as needed.
Roll ropes out at 3/4\" to 1\" thickness. Chop into 1-inch rectangles.
Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
Once floating, remove with a slotted spoon and shock them in a bath of ice water.
Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
Saute the gnocchi in the pan with remaining butter until they're golden brown.
Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.