Gnocchi Like a Nonna | Christine Cushing

I show you how to make potato gnocchi like an Italian nonna. From which variety of potatoes to use, how to cook them, the best way to create a light fluffy texture, how to sauteed them in garlic brown butter, parsley and Pecorino cheese, I'll help you eliminate the guesswork. FULL RECIPE BELOW.

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FULL RECIPE: GNOCCHI with garlic brown butter

1 lb baking potatoes 3 medium (450 gm)
2/3 cup all purpose flour , approximately (160 ml)
½ egg , lightly beaten
salt and pepper to taste
freshly grated nutmeg to taste

Garlic brown butter

3 - 4 Tbsp. butter (45 -60ml)
2 cloves garlic very thinly sliced
1/3 cup fresh chopped parsley (80 ml)
¼ cup grated Pecorino cheese (50 ml)
Chile flakes, optional

Preheat oven to 375 D . Pierce potatoes with fork and bake until tender, about 40 minutes. Cut potatoes in half lengthwise and let cool slightly on baking sheet. While still just warm enough to pass through mill, scoop inside of potatoes into food mill or ricer and mash into a medium bowl. Add half the egg , salt , pepper and nutmeg and stir with fork gently to distribute. Sprinkle with half the flour and transfer to a board or clean counter.

Turn out onto lightly floured surface and knead gently, adding the rest of the flour only as needed to develop a dough that is supple but not sticky. (process should take about 5-7 minutes). Divide dough into quarters and roll each into long strands gently with hands about 1 “ thick. Using a sharp knife or pastry cutter, slice the strands into little rectangles that should look like pillows, or as shown in video. Lay on a well floured baking sheet and freeze immediately, or cook right away.

To boil: Add gnocchi to a large pot of boiling salted water and boil for 2-3 minutes or until gnocchi float to the surface and boil for a minute.

In a large skillet, melt the butter over medium heat. When the butter is melted and the butter starts to bubble add chile. Let the butter foam and begin to brown lightly. Add garlic, immediately remove from heat. Add gnocchi and toss with brown butter. Return to high heat and toss. Sprinkle with freshly grated pecorino and parsley. Serve immediately.

Serves 4-6

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