Russet Potato Gnocchi Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Prick russet potatoes all over with a fork and place directly on the oven rack or on a baking sheet. Roast until tender and a skewer passes easily, about 45–60 minutes depending on size. Alternatively, steam whole potatoes until fork-tender, about 30–40 minutes. Allow to cool slightly until comfortable to handle.

Rice potatoes

While still warm, halve the potatoes and scoop flesh through a potato ricer or fine grater onto a clean work surface. Spread the riced potato in a thin even layer to allow steam to escape and cool for 5 minutes.

Form dough

Gather riced potato into a mound, sprinkle with salt and pepper, and make a well. Add the egg yolks into the well. Start sprinkling 1 1/2 cups of the flour over the potato and gently fold with a bench scraper or your hands until a soft, slightly sticky dough forms. Add remaining flour a little at a time only as needed — you want a tender dough that just holds together. Do not overwork.

Shape gnocchi

Divide dough into 4 portions. Lightly dust work surface with flour and, using your hands, roll each portion into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Lightly dust finished gnocchi with flour and place on a tray in a single layer.

Rehydrate morels

Place dried morel mushrooms in a small bowl and cover with 1 cup hot water. Let soak for 20–30 minutes until softened. Reserve soaking liquid by straining through a fine sieve or coffee filter to remove grit; reserve about 1/4 cup of the liquid and chop the rehydrated morels coarsely.

Cook pancetta and aromatics

Heat a large skillet over medium heat. Add the diced pancetta and cook until fat renders and edges are crisp, about 5–7 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate, leaving rendered fat in the pan. Add 1 tablespoon olive oil if pan is dry. Reduce heat to medium-low and add butter, then add minced shallots and cook until translucent, 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

Add mushrooms, corn and peppers

Add the chopped rehydrated morels, Brentwood corn kernels, and sliced piquillo peppers to the pan. Sauté 3–4 minutes until warmed through and corn begins to take on a little color.

Deglaze and simmer

Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Cook until the wine reduces by half, about 2–3 minutes. Add the reserved mushroom soaking liquid and the stock. Simmer gently 3–4 minutes to concentrate flavors.

Finish ragù

Stir in the heavy cream, thyme leaves, cooked pancetta, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low and cook another 2 minutes until sauce slightly coats a spoon. Adjust seasoning to taste.

Boil gnocchi

Bring a large pot of salted water to a rolling boil. Add gnocchi in small batches (do not overcrowd). They are done when they float to the surface, about 1–2 minutes after boiling. Use a slotted spoon to transfer cooked gnocchi directly into the ragù skillet.

Toss and finish

With the skillet over medium heat, add 1 tablespoon unsalted butter to the ragù and the grated Grana Padano. Gently toss the gnocchi in the sauce so they are well coated and the cheese melts into a silky coating, 1–2 minutes. If the sauce looks too thick, add a splash (1–2 tablespoons) of reserved pasta water or stock to loosen.

Plate and garnish

Divide gnocchi among warm plates as a starter. Sprinkle with remaining Grana Padano, chopped parsley, and a light dusting of lemon zest if using. Serve immediately.