· recipe ·
Pan-Fried Homemade Gnocchi with Garlic Butter
Fresh homemade gnocchi and shelf-stable packaged gnocchi do not behave the same way in a skillet. The fresh dough here is cooked through in water first, then dried briefly so the surface can brown instead of steam.
Time and servings
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 4
Nutrition per serving
- Calories
- about 440
- Protein
- 13 g
- Fat
- 17 g
- Carbs
- 61 g
Cook the potatoes
Choose either 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 a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the garlic and Parmesan
While the potatoes cook, mince the garlic and grate the Parmesan.
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
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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 about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer.
Poach and surface-dry the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick. Lift the gnocchi as they float, drain well, and spread them on a clean towel-lined tray for 3 minutes so surface water can evaporate.
Pan-fry the gnocchi
Melt 1 1/2 oz40 g butter in the skillet over medium heat. Add the gnocchi in a single layer and cook for 8 to 10 minutes, turning in sections rather than stirring constantly, until several sides are golden.
Add the garlic butter
Lower the heat. Add 3/4 oz20 g butter, the garlic, pepper, and up to 1/2 tspup to 3 g of the salt only as needed. Toss for 45 to 60 seconds, until the garlic is fragrant but not browned. Remove from the heat, add the Parmesan, and serve.
