Potato Gnocchi with Butter and Cheese
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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
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Food & Wine
Nutrition
Nutritional Disclaimer
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.
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These look absolutely PERFECT. Such a fluffy, beautiful texture!! You should be proud!! Happy FF 🙂
Thank you! I was very happy with the way these came out.
Wow! I am in awe of how fantastic these gnocchi look! I tried just once (and pan fried it) and it didnt come out nearly as nice as yours! I pushed it aside too scare to try it again, but now I want to!! 🙂 You are definitely helping me to not be a ninny and try it again 😀 Thank you for sharing Julie!
LOL! From one ninny to another, try this easy no-fail recipe. Thank you for visiting!
You know what? When I read the title of this post I was like “ooh yay another gnocchi recipe, maybe this one will finally make me try it” because I’ve been wanting to try my hand at it for ages! Now I guess I can’t make any more excuses, I don’t want to be a ninny after all haha!
I don’t have a rice so hopefully I can still get the dough right!
I guess there are a lot of ninnys I have discovered. So I guess we are in great company. If you get a chance to try it I hope you will let me know what you think. Thanks Michelle!
Conquering your fears in 2015! I love it! I was equally intimidated by gnocchi and surprised at how easy it is the first time I made it. Yours looks amazing!
Thank you so much!
Looks delicious Julie, I love how you made them crispy by frying them in butter-yum!
I kind of took a poll. I like them crisped a bit but my hubby said your just supposed to put sauce on them. I crisped them. 🙂
Crispy wins in my house, it adds extra flavour and texture:)
Nice work on the yummy looking gnocchi – will definitely be trying these soon 🙂 Happy FF
They were delicious Mandi and fun to put together.
I’m drooling… seriously!! I’m pinning and plan to make this soon 😀 And you’re definitely not the only one who creates your own roadblocks… I do that all the time. It drives me nuts, but I still do it. I think I have a problem lol
I think it’s a human thing. I love the looks of your site! Well done.
Thank you so much! It’s been an adventure so far, that’s for sure 🙂
I love gnocchi ever since I took a class at Sur la Table a couple of years ago. Needless to say I have quite a collection of recipes and now I will add your version. Butter and cheese will be at the top of my list. Thanks for bringing these versatile bites of goodness to FF. Get ready for the big party next week 🙂
Thanks for cohosting again Judi! I wish our Sur La Table had classes but they said they need a liquor license to do so? Sounds screwy. This was a delicious recipe that goes with so many things.
Hooray, someone else converted to making their own gnocchi! Glad you found them relatively easy. They look great!
Thank you Caroline! And yummy.
Looks like a great recipe Julie!! I can’t wait to try it!!! I haven’t ever had the gnocchi seared before, but want to try it….also some plain melted butter with sage over the top is delicious!! !Love your site!!!
That sound amazing too Leslie! Thank you so much for visiting my site. 🙂
I do that when I know I am going to deal with yeast. But like you, I am putting my big girl pants on this 2015 and do some ‘challenging’ cooking/baking. And gnocchi is one if them. This sounds so delicious, Julie! Happy FF and see you at FF #52?? 😉
Thanks Jhuls and thank you for hosting FF! I’ll see you at #52 I’m sure.
Wow, great job on a first attempt Julie! Give yourself a pat on the back, they look melt-in-your-mouth gorgeous. I’ve never tried to make them, but you certainly have challenged yourself and come out a winner! 🙂
Thank you Loretta! I thought I hit a home run too. They were actually fun to do.
Hi Julie, love love loved these perfect gnocchi… Very cheesy and delish…
Your replies all went to my spam folder so please forgive me for not replying earlier. Thank you so much for your kind comments of my blog posts.
I know I will like these. I love Latkes, so these will be a great recipe to try.
Thank you. I am so glad that I gave them a try.
I’ve never tried to cook gnocchi in butter at the end, but I think it’s a great idea and I’m sure they are very tasty. Don’t they go perfectly with red wine…? 🙂
Oh Ana, you have to catch a flight to Nebraska. We will share all the gnocchi you can eat and a couple glasses of wine.
Julie, be careful what you wish for. You never know… 🙂
I am! The guest room is standing by.
Ahhh that Gnocchi looks super yummm Julie…. feel like taking a bite. .. slurp..
Thank you Chitra! I had to do a couple taste tests and then I had no room for lunch. 🙂
Oh you have made these gnocchi perfectly! My mouth is watering! It took me a few attempts at first to get them right and eventually I went to my grandmas to learn.. so many years ago.. Now whenever I make them I think of her.
What a difference to the shop bought ones! They are like hard bullets that taste of nothing whereas homemade ones just melt in your mouth.
Beautiful recipe!
Thank you so much for commenting. When you make your gnocchi, do you sear them at the end or just put sauce on them after boiling them? I guess I am taking a poll because we have seen it both ways.
I usually put the sauce on them when they are on the plate otherwise they all go mushy. It depends how you like them.
Two days back in food network I saw Gaida cooking this and I loved but I didn’t note the recipe now I have yours:-) looks delicious
Thank you so much! They are so good and can make a great meal or a simple side.
I *love* gnocchi! I have always wanted to try my hand at making it, and your recipe looks and sounds divine! I can’t wait to try it.
Wow, good for you Julie! They look so yummy!
Thank you! The simple things make me the happiest. 🙂
Gnocchi has been on my to-make list for such a long time! Why haven’t I done it already? Same reasons as you! You have made them seem foolproof and you have convinced me to make some pronto!
Go for it! They make a great side for any grilled protein or heck, just a glass of vino? Thanks Tracey!
They look perfect!!!!!
Thanks Elaine!
I just love Gnocchi! This recipe looks AMAZING! I haven’t made it in a while, but you’ve inspired me 🙂
Thank you Sarah! When you make yours, do you sear it? My hubby had some at an Italian restaurant and they just put sauce on it.
I do sear mine. That’s the way my grandma always made it, so I do what she taught me 🙂
Thank you Sarah!
You’re not the only ding-a-ling, Julie…I constantly scare myself into non-action! Bravo to you for your success! And only 15 days into 2015. 🙂 First attempt + final product = gnocchi extraordinaire!
Thank’s Nancy. I think we are always hardest on ourselves. I really want too push myself into some challenges this year. I am always amazed at some of the dishes our blogging buddies put on the table. Have a great day!
Congratulations on a gorgeous gnocchi, Julie!! They are perfect, and I bet just as delicious! <3
They were kind of miraculously disappearing during pictures. 🙂