Potato Gnocchi with Butter and Cheese is luscious, creamy, dreamy delicious! It makes the perfect quick and easy dinner dish.
Sometimes I am responsible for setting up my own “road blocks”. I’ve wanted to make potato gnocchi for quite some time. I even put it on my New Year goals list. But I let the possibility of failure intimidate me from trying. This Potato Gnocchi with Butter & Cheese was nothing to be afraid of!
I don’t always do step-by-step instructions, but will with this recipe because I don’t want you to be a ninny like me.[Tweet “Potato Gnocchi with Butter & Cheese #recipe”]
Cut the potatoes in half and scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. If you don’t have a ricer, break up the potatoes by pressing with a fork. Don’t totally mash them however.Stir in 2 egg yolks and 1 teaspoon of salt. Add 1/2 cup of flour and mix until dough forms. Knead until smooth but slightly sticky. It will be the consistency of cookie dough.Flour a working surface and using about 1/4 of the dough, roll into a 3/4-inch rope. Cut the rope into 3/4 inch pieces.Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.They aren’t perfectly the same size, but they’re beautiful to me! (Crowd cheers wildly)
Don’t have time to make it now? Pin it for later!
Potato Gnocchi with Butter and Cheese
- 2 pounds baking potatoes about 4
- 2 large egg yolks
- 1/2 cup flour plus more for dusting
- 4 tablespoons unsalted butter
- Salt and pepper
- 1/2 cup Freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°F and line a baking sheet with wax or parchment paper.
- Wash potatoes and pierce several times with a fork. Microwave on high for 10 minutes. Flip potatoes and microwave for an additional 5 minutes. Transfer to the oven and bake for 15 minutes. Instead of microwaving, potatoes can be baked for 1 hour.
- Halve the potatoes and scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add flour and knead the dough gently until smooth but slightly sticky.
- Roll 1/4 of the dough into a 3/4 inch thick rope. Cut the ropes into 3/4 inch pieces. Roll each piece against the tines of a fork to make the ridges; transfer to the baking sheet. Repeat with remaining dough.
- In a large, deep skillet or sauce pan of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 more minutes. In a large skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with cheese and serve.
Recipe adapted from Food & Wine
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Most of the time when I finally pull up my big girl pants and take on what I have let intimidate me, it turns out to be no big deal. Making Potato Gnocchi with Butter & Cheese is actually no big deal.