Ingredients

The following ingredients have 4 Servings
  • 4 large Russet potatoes
  • about 3 pounds
  • 1 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 tablespoon butter
  • Salt and finely ground black pepper
  • 1/8 teaspoon (a few grates) freshly grated nutmeg
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 cup all-purpose flour
  • divided
  • 3 egg yolks
  • lightly beaten
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 2 cloves garlic
  • crushed and chopped
  • 1 28-ounce can San Marzano tomatoes
  • 1 cup chicken or vegetable stock
  • A handful of fresh basil
  • torn
  • 1 chunk Parmigiano-Reggiano rind

Instruction

  • Preheat oven to 450°F
  • Prick potatoes several times along top with tines of a fork then roast 1 hour or so, until very tender
  • When potatoes are just cool enough to handle, split them lengthwise and scoop out the flesh into a ricer or food mill, or push it through a fine strainer into a bowl (you will need to do this in batches)
  • Warm EVOO in a small skillet or pot then melt butter into oil; add to potatoes
  • Season with salt, pepper and nutmeg then add cheese and 1 cup flour
  • Mix to combine
  • Using your hands, work in the egg yolks so they are evenly distributed throughout
  • Dust a work surface with remaining 1/2 cup flour
  • Turn potato dough out onto the work surface and immediately knead it into a fat log
  • Cut into pieces then roll each piece into snakes about 3/4-inch wide
  • Cut snakes into 1-inch pieces then mark each piece with tines of a fork
  • Keep gnocchi covered with a kitchen towel and use in no more than 12 hours or freeze
  • For Tomato Basil Sauce, heat a large sauté pan over medium heat with EVOO, 2 turns of the pan
  • Add butter and melt it into oil; add garlic and stir 1 minute
  • Add tomatoes, stock and basil, breaking up the tomatoes with a spoon
  • Add Parm rind and simmer sauce 20 minutes to break down tomatoes
  • Cook gnocchi in salted water at rolling boil for about 2-3 minutes, until they float to the top of the pot
  • Remove with a spider and add them along with 1/2 cup of starchy liquid to the sauce
  • Toss gnocchi gently in sauce to coat and serve in shallow bowls topped with extra cheese
  • MORE: Jack Falahee's Gnocchi Gnocchi or Spinach Gnocchi with Pomodoro Sauce Butternut Squash, Sweet Sausage, Gnocchi and Sage