Parmesan Black Pepper Gnocchi Recipe
wild mushroom duxelles | sherry fontina cream herbs de province
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Ingredients
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Parmesan Black Pepper Gnocchi
Method
Preparing Parmesan Black Pepper Gnocchi
- 1
Prepare the Potatoes
Wash and peel the potatoes. Cut them into quarters and boil them in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- 2
Make the Gnocchi Dough
Pass the cooked potatoes through a potato ricer into a large bowl. Add the all-purpose flour, egg, grated Parmesan cheese, black pepper, and salt. Mix gently until a dough forms, being careful not to overwork it.
- 3
Shape the Gnocchi
Dust a clean surface with flour. Divide the dough into four pieces. Roll each piece into a long rope about ¾ inch thick. Cut the ropes into 1-inch pieces. Use a fork to shape each piece by pressing lightly on one side.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Once they float to the surface, cook for another 1-2 minutes. Remove with a slotted spoon and set aside.