Growing up, I loved eating at the Italian restaurant Michelangelo Ristorante in Salt Lake City. The dish I would always order? The gnocchi with gorgonzola sauce. I haven't eaten at Michelangelo's for years, but I have never stopped dreaming of their truly decadent gnocchi. Even though I've made gnocchi in the past, it had always turned out dense and doughy. This time, I had my secret weapon: a potato ricer. Man oh man did that make the different. It resulted in light and fluffy gnocchi. If you don't have a potato ricer, no worries, you can use a cheese grater. But if you are a true lover of all things Italian, I would highly suggest making the investment and buy one.
If you like gnocchi, this is the recipe for you. Pillowy and delicious, they go perfectly with a basic tomato sauce, ragu, or creamy pesto.
- 3 russet potatoes peeled and cut into 8ths
- 3 eggs
- 1/3 cup parmesan cheese
- 1 teaspoon salt
- 3/4 cup all purpose flour
Boil the potatoes until they are fork tender. Drain and let cool. Once they are cool enough to handle, squeeze through a potato ricer or grate up using a cheese grater.In a medium sized bowl, combine grated potatoes, eggs, parmesan cheese, and salt. I use my hands to mix so the ingredients are thoroughly combined. Add the flour and lightly combine. Don't knead the dough, just mix it enough so the flour is no longer visible.On a floured surface, take about 1/6 of the potato mixture and dust with flour. Roll out into a rope that is about 1/2 inch thick. Take a sharp knife and cut off pieces that are roughly 1/2 inch long. If your dough isn't holding together, add a bit more flour and mix lightly. The more you mess or knead the dough, the more flour you will have to add, which means denser and doughier gnocchi.Repeat the previous paragraph with the rest of the dough. If using immediately, place gnocchi in boiling water for about 90 seconds. Once the gnocchi float, they should be done. If you aren't using immediately, you can freeze them or place them covered in the refrigerator.
hi, I'm leslie
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