My mother was on a mission to find the very best gnocchi recipe out there, and didn’t find it. She ended up mixing three different recipes and her own creativity to come up with the softest, fluffiest pillows of potato that you have ever tasted.
I can’t wait to try this myself. Eating it was tasting heaven.
Recipe for Bobbi’s Gnocchi
3 large Idaho baking potatoes (1 ¾ pounds) scrubbed
1 large egg
1 teas, Salt
¼ teas fresh ground white pepper
Healthy pinch of nutmeg
¼ cup fresh grated parmigiano reggiano cheese
Place potatoes in large pot of cold water to cover. Bring to boil and cook partially covered until potatoes are easily pierced but skins not split (about 35 minutes)
OR potatoes can be baked in pre-heated oven 400 degrees until tender, (about 40 minutes)
Let them stand until cool enough to handle. The hotter the potatoes are when peeled and riced, the lighter the gnocchi will be.
Press through ricer, don’t compact them. Let cool.
In small bowl, beat egg, salt , pepper, nutmeg.
Gather cool potatoes into mound and make a well, knead potatoes and egg and add cheese gradually and flour, (about 1 ½ cups) to form a smooth but slightly sticky dough. Should not take longer than 3 minutes.
The more flour used, the heavier it will be.
Cut into 6 pieces. Roll into a rope ¼ inch thick, then cut the ropes into one inch pieces.
Add Asiego cheese. Cut asiago cheese into ¼ piece and push a piece into each gnocchi.
Roll gnocchi into palm of hand and shape like small footballs. Dust hands and gnocchi with flour as needed.
Bring large pot of salted water to boil. Add Gnocchi to pot and boil until all the gnocchi floats to the top. (4 to 6 minutes)