· recipe ·
Crispy Gnocchi with Chili Crisp, Capers and Parmesan
Chili crisp is most aromatic when it is warmed briefly rather than fried hard. The gnocchi therefore develop their crust first, with the spicy condiment and briny accents added only at the end.
Time and servings
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 13 g
- Fat
- 31 g
- Carbs
- 58 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the finish
Rinse the capers and pat them dry. Finely grate the lemon zest, squeeze the juice into a bowl, and finely grate the Parmesan.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi and capers
Warm the olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them. Add the capers and cook until their surfaces look dry and crisp.
Add the chili crisp
Remove the skillet from direct heat. Fold in the chili crisp, lemon zest, and enough lemon juice to balance the oil. Add most of the Parmesan, toss once, and serve with the remaining cheese.
