Potato Gnocchi with Parmesan and Sage
By America's Test KitchenPublished on October 12, 2012
Time
2¼ hours
Yield
Serves 4 to 6 as a main course
Ingredients
2 pounds russet potatoes, washed1 ¼ cups unbleached all-purpose flour, plus more as needed1 teaspoon table salt, plus more for cooking liquid6 tablespoons unsalted butter 12 whole fresh sage leaves, cut into thin strips, (other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted)½ cup grated Parmesan cheese, plus extra for passing
Before You Begin
Although sage is the classic herb choice in this preparation, other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted.
Instructions
- Heat oven to 400 degrees. Bake potatoes until a metal skewer slides easily through them, 45 minutes to 1 hour, depending on size.
- Hold potato with a pot holder or kitchen towel and peel it with a vegetable peeler or paring knife (see illustration 1); rice peeled potato into a large bowl. Peel and rice remaining potatoes. Cool until potatoes are no longer hot, about 15 minutes.
- Sprinkle 1 1/4 cups flour and 1 teaspoon salt over warm potatoes. Using your hands, work mixture into a soft, smooth dough. If dough is sticky (which is often the case), add more flour as needed, up to 1 1/2 cups total.
- Roll about one-quarter of dough into a long 3/4-inch-thick rope (illustration 2). If rope won’t hold together (illustration 3), return it to bowl with remaining dough and work in more flour as needed. Repeat until all dough is rolled.
- Cut rope of dough into 3/4-inch lengths (illustration 4). Holding butter paddle or fork in one hand, press each piece of cut dough against ridged surface with index finger to make an indentation in center. Roll dough down and off ridges and allow it to drop to work surface Illustrations 5, 6, and 7). (Gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. Or, baking sheet can be placed in freezer for about 1 hour. Partially frozen gnocchi can be transferred to plastic bag or container, sealed, and frozen for up to 1 month.)
- Bring 4 quarts of water to low boil in large pot. Add 2 teaspoons salt or to taste. Add about one-third of the gnocchi and cook until they float, 1 1/2 to 2 minutes (about 3 minutes for frozen gnocchi). Retrieve gnocchi with slotted spoon and transfer to warm, shallow serving bowl or platter. Repeat cooking process with remaining gnocchi. Top each batch with a portion of herbed butter and cheese. When last batch has been sauced, gently toss gnocchi and serve immediately with more cheese passed separately.
- Melt butter in small skillet. When butter foams, add sage. Remove pan from heat and set aside until needed.
for gnocchi
for sauce
Time
2¼ hoursYield
Serves 4 to 6 as a main courseIngredients
2 pounds russet potatoes, washed
1 ¼ cups unbleached all-purpose flour, plus more as needed
1 teaspoon table salt, plus more for cooking liquid
6 tablespoons unsalted butter
12 whole fresh sage leaves, cut into thin strips, (other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted)
½ cup grated Parmesan cheese, plus extra for passing
Test Kitchen Techniques
Ingredients
2 pounds russet potatoes, washed
1 ¼ cups unbleached all-purpose flour, plus more as needed
1 teaspoon table salt, plus more for cooking liquid
6 tablespoons unsalted butter
12 whole fresh sage leaves, cut into thin strips, (other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted)
½ cup grated Parmesan cheese, plus extra for passing
Test Kitchen Techniques
Ingredients
2 pounds russet potatoes, washed
1 ¼ cups unbleached all-purpose flour, plus more as needed
1 teaspoon table salt, plus more for cooking liquid
6 tablespoons unsalted butter
12 whole fresh sage leaves, cut into thin strips, (other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted)
½ cup grated Parmesan cheese, plus extra for passing
Test Kitchen Techniques
Before You Begin
Although sage is the classic herb choice in this preparation, other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted.
Instructions
- Heat oven to 400 degrees. Bake potatoes until a metal skewer slides easily through them, 45 minutes to 1 hour, depending on size.
- Hold potato with a pot holder or kitchen towel and peel it with a vegetable peeler or paring knife (see illustration 1); rice peeled potato into a large bowl. Peel and rice remaining potatoes. Cool until potatoes are no longer hot, about 15 minutes.
- Sprinkle 1 1/4 cups flour and 1 teaspoon salt over warm potatoes. Using your hands, work mixture into a soft, smooth dough. If dough is sticky (which is often the case), add more flour as needed, up to 1 1/2 cups total.
- Roll about one-quarter of dough into a long 3/4-inch-thick rope (illustration 2). If rope won’t hold together (illustration 3), return it to bowl with remaining dough and work in more flour as needed. Repeat until all dough is rolled.
- Cut rope of dough into 3/4-inch lengths (illustration 4). Holding butter paddle or fork in one hand, press each piece of cut dough against ridged surface with index finger to make an indentation in center. Roll dough down and off ridges and allow it to drop to work surface Illustrations 5, 6, and 7). (Gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. Or, baking sheet can be placed in freezer for about 1 hour. Partially frozen gnocchi can be transferred to plastic bag or container, sealed, and frozen for up to 1 month.)
- Bring 4 quarts of water to low boil in large pot. Add 2 teaspoons salt or to taste. Add about one-third of the gnocchi and cook until they float, 1 1/2 to 2 minutes (about 3 minutes for frozen gnocchi). Retrieve gnocchi with slotted spoon and transfer to warm, shallow serving bowl or platter. Repeat cooking process with remaining gnocchi. Top each batch with a portion of herbed butter and cheese. When last batch has been sauced, gently toss gnocchi and serve immediately with more cheese passed separately.
- Melt butter in small skillet. When butter foams, add sage. Remove pan from heat and set aside until needed.
for gnocchi
for sauce
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