· recipe ·
Nashville Hot Gnocchi Bites with Pickle Ranch
Cayenne supplies the heat in Nashville-style seasoning, while paprika adds color and a rounder pepper flavor. A cold dip gives each bite a gentler finish.
Time and servings
- Prep
- 50 min
- Cook
- 75 min
- Total
- 125 min
- Servings
- 6
Nutrition per serving
- Calories
- about 460
- Protein
- 6 g
- Fat
- 30 g
- Carbs
- 43 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.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the cold pickle ranch
While the water heats, finely chop the dill pickles and stir them into the ranch dressing. Refrigerate the dip while the gnocchi are cooked.
Mix the hot seasoning
Stir the cayenne, paprika, brown sugar, garlic powder, and black pepper together until evenly combined.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Make the cayenne butter
Melt the butter in a small saucepan over low heat. Whisk in the hot seasoning for 30 seconds, just until fragrant, then remove from direct heat.
Crisp the gnocchi
Heat the olive oil in a skillet over medium-high heat. Add the dry gnocchi and brown their broad sides, turning once they release from the pan. Transfer to a serving bowl.
Coat and serve
Pour the warm cayenne butter over the crisp gnocchi and turn until evenly coated. Serve immediately with the cold pickle ranch on the side rather than spooned over the crust.
