Jul 14 2026
Restaurants›OBO' Italian Table & Bar›Potato Gnocchi Recipe

Potato Gnocchi Recipe

Inspired by OBO' Italian Table & Bar
Time2h 30m
Serves4

Crispy Potato, Cured Yolk, Sauce Liaison

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Ingredients

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For the Potato Gnocchi

For the Cured Yolk

For the Sauce Liaison

Method

For the Potato Gnocchi

  1. 1

    Prepare the Potatoes

    Boil the Russet potatoes in salted water until fork-tender, approximately 20-25 minutes. Drain and let cool slightly.

  2. 2

    Make the Gnocchi Dough

    Once the potatoes are cool enough to handle, peel and mash them until smooth. On a clean surface, combine the mashed potatoes, flour, egg, and salt. Knead gently until a dough forms, being careful not to overwork it.

  3. 3

    Shape the Gnocchi

    Divide the dough into 4 sections. Roll each section into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces and shape each piece with a fork to create ridges.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

For the Cured Yolk

  1. 5

    Cure the Egg Yolks

    In a bowl, mix the salt and sugar together. In a shallow dish, create a bed of the salt-sugar mixture. Carefully place the egg yolks on top and cover with the remaining mixture. Refrigerate for 4-5 days until the yolks are firm.

For the Sauce Liaison

  1. 6

    Prepare the Sauce

    In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with black pepper to taste. Allow to thicken for about 5 minutes.

To Assemble the Dish

  1. 7

    Combine and Serve

    In a skillet, heat a small amount of butter and sauté the cooked gnocchi until crispy and golden brown. Plate the gnocchi, top with the cured yolk, and drizzle the sauce liaison over the top. Serve immediately.

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