Gnocchi Two Ways

Yields

4-8 servings

Cook Time

1 hours

Ingredients

Potato Gnocchi 

  • 1 large or 2 small gold potatoes, boiled 
  • 1 egg 
  • 1 ½ – 2 cups all-purpose flour
  • S&P
  • Semolina bench flour

Ricotta Gnocchi 

  • 1 cup ricotta
  • ¼ cup Parmesan 
  • 1 egg 
  • S&P
  • 1 ½ -2 cups all-purpose flour
  • Semolina bench flour

Pesto

  • 1 cup herbs/spinach
  • 2 cloves garlic
  • 1 tbsp. nuts 
  • Freshly ground black pepper
  • 2 oz. grated cheese 
  • 2 tbsp. olive oil
  • 4 oz. heavy cream
  • 3 oz. shaved cheese

 

Method

Potato Gnocchi

  1. Peel skin off of potatoes while still warm, then mash lightly!
  2. Add egg and S&P into mashed potatoes, then start adding flour a little at a time. 
  3. Stir until mixture starts to come together, add water if too dry/add more flour if necessary.
  4. Knead with your hands until lump free. DO NOT OVER WORK!
  5. Flatten into a rectangle, about 3” thick, wrap in plastic and let rest for a few minutes.
  6. When ready to cut, portion dough into 4 pieces, roll pieces into ropes about the thickness of your thumb. 
  7. Cut each rope into 1” pieces. To create ridges, roll the cut side on a gnocchi board or the tines of a fork.
  8. Repeat until all gnocchi are formed, then rest on a paper-lined sheet pan dusted with Semolina until ready to cook.

Ricotta Gnocchi

  1. In a large bowl combine ricotta, Parmesan, egg, and S&P.
  2. Add ¾ of the flour and mix with a wooden spoon until mixture starts to come together.
  3. Add remaining flour if necessary/add water if dough is dry, then knead with your hands until lump free. 
  4. To form ricotta gnocchi, follow the procedure from above.

Pesto Cream

  1. In a mortar & pestle combine herbs, garlic, nuts, and freshly ground black pepper and grind into a paste.
  2. Work in batches if necessary, then transfer paste to a large stainless-steel bowl.
  3. Then mix in grated Parmesan and olive oil, set aside. 
  4. When ready, toss hot cooked gnocchi with pesto and cream.

Cooking Gnocchi

  1. Carefully place gnocchi into boiling salted water, stir gently, do not overload pot.
  2. Work in batches, bring water back to a rapid boil between each batch.
  3. Cook for about 3 mins, remove from the pot with a slotted spoon or “spider” skimmer.
  4. Cook potato and ricotta in separate batches.
  5. Toss warm gnocchi with pesto and cream, garnish with shaved cheese.
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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