Gnoccchi Recipe
parisian gnocchi, black garlic purée, cauliflower, leeks, hazelnuts, sun chokes
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Ingredients
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Gnocchi
Method
Gnocchi Preparation
- 1
Cook the Potato
Boil the starchy potato in salted water until tender. Allow it to cool slightly, then peel and mash until smooth.
- 2
Make the Dough
In a mixing bowl, combine the mashed potato, all-purpose flour, egg, and salt. Mix until a soft dough forms. It should be slightly tacky but not sticky. If necessary, add more flour a tablespoon at a time.
- 3
Shape the Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces. Optionally, use a fork to create ridges on each piece for better sauce adherence.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Once they float to the surface, allow them to cook for an additional 2 minutes. Remove with a slotted spoon and set aside.