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!
- 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
- 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.
Make ahead: Uncooked gnocchi pieces can be frozen on the prepared baking sheet and then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.
Recipe adapted from Food & Wine
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.