Nhoque Recipe
Make Nhoque Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing & serving
Method
Dough
- 1
Bake or steam potatoes
Preheat oven to 200°C (400°F). Pierce potatoes several times with a fork and bake directly on the oven rack until tender, about 45–60 minutes depending on size. Alternatively, steam or boil whole potatoes with skins on until a knife meets little resistance, about 30–35 minutes. Baking gives a drier potato which makes lighter gnocchi.
- 2
Rice the potatoes
While still hot enough to handle, cut each potato in half and scoop flesh into a potato ricer or pass through a fine sieve onto a clean work surface. Do not mash with a spoon; the ricer gives a smoother, lighter texture. Let the riced potato cool briefly (2–3 minutes) so it’s warm but not hot.
- 3
Combine ingredients
Make a mound of the warm riced potato on your work surface and create a well in the center. Sprinkle the salt and nutmeg over the potato. Crack the egg into the well. Add about half of the flour to start. Using your hands or a bench scraper, gently fold the ingredients together, adding more flour as needed until a soft, slightly tacky dough forms. Handle the dough as little as possible — overworking develops gluten and will make heavy gnocchi. The dough should be cohesive and not sticky; you may not need all of the flour or you may need a tablespoon more, depending on potato moisture.
- 4
Portion and shape
Lightly flour the work surface. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1.5–2 cm (3/4 inch) in diameter. Using a bench knife or sharp knife, cut the ropes into 2 cm (3/4–1 inch) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board with light pressure to make ridges that help sauce cling. Place shaped gnocchi on a lightly floured baking sheet in a single layer, not touching.
Cooking & serving
- 5
Boil gnocchi
Bring a large pot of salted water (about 4–5 liters) to a gentle boil. Add the tablespoon of salt. Drop gnocchi in batches so they have room to move; do not overcrowd. Fresh gnocchi cook quickly: they are done when they float to the surface, about 1–2 minutes after being added. Use a slotted spoon to transfer cooked gnocchi to a colander to drain briefly.
- 6
Make sage butter
While the gnocchi are cooking, melt the unsalted butter in a large skillet over medium heat. When the butter begins to foam and the milk solids turn light golden (about 2–3 minutes), add the sage leaves and cook until fragrant and crisp, about 30–60 seconds. Remove from heat to prevent burning.
- 7
Toss and serve
Add the drained gnocchi to the skillet with the sage butter. Toss gently over low heat for 1 minute to coat and allow the gnocchi to take on a little color. If you prefer, you can brown the gnocchi a little more by increasing heat briefly so they get a light golden crust. Remove from heat, season with freshly ground black pepper and additional salt to taste, and sprinkle with grated Parmesan or Pecorino. Serve immediately.