Potato Gnocchi with Butter and Cheese is luscious, creamy, dreamy delicious! It makes the perfect quick and easy dinner dish.
Prep Time 20mins
Cook Time 35mins
Total Time 55mins
Author Hostess At Heart
2poundsbaking potatoesabout 4
2large egg yolks
1/2cupflourplus more for dusting
Salt and pepper
1/2 cupFreshly 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
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.