Potatoes are a staple ingredient any time of year – just ask chef chef Louis DiBiccari. His potato gnocchi recipe showcases the versatile vegetable in all its glory, as the perfect palette for whatever seasonal elements strike your fancy. Add a summery spin on the timeless dish by pairing it with fresh tomatoes or basil from your local farmer’s market (your Nonna would approve).
- 1 1/2lb russet potatoes
- 1/4 cup of Parmesan cheese
- 1⁄8 teaspoon nutmeg
- 1 egg beaten
- 1/2 cup 00 flour
- extra flour for dusting
- salt and cracked black pepper
- Simmer potatoes until fork tender. Remove from water and let sit for 5 minutes. While still warm, peel skin from potatoes.
- Flour your cutting board.
- Rice potatoes over cutting board.
- Sprinkle potatoes with parmesan and nutmeg. Add salt and pepper.
- Using bench scraper, cut seasonings into potato.
- Drizzle egg over potato and chop again into potato.
- Add flour and continue to cut everything into potato with bench scraper.
- Once everything is combined well, form into a ball. Cut ball into quarters.
- Roll into long tubes on cutting board. Cut 1⁄2 inch pieces with bench scraper. Roll each piece on grooved gnocchi roller.
- Boil fresh gnocchi in salted water until they float (1-2 min).