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Aldo Zilli's gnocchi

Aldo Zilli

30 Apr 2020


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Ingredients

2½ pounds russet potatoes (about 4 large), scrubbed
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more for boiling
1 egg, beaten to blend
4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature
2 ounces Parmesan, finely grated, plus more for serving
24 sage leaves
Freshly ground black pepper

Recipe preparation

Cook the potatoes in a large pot of boiling water over a medium-high heat, until tender when pierced with the tip of a knife, for 40–45 minutes; then drain. As soon as the potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, the potatoes will become gummy). Let cool.

Sprinkle 1¼ cups flour and 2 tsp. salt over the potatoes and, using your hands, make a well in the centre. Pour the egg into the well and stir in with a wooden spoon. Turn out the dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), for about 2 minutes. Divide the dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

Toss the butter, Parmesan, and sage in a large bowl. Working in batches, cook the gnocchi in a large pot of boiling salted water until they float to the surface, for about 2 minutes. Using a slotted spoon, gently place them on top of the butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

Serve the gnocchi topped with pepper and more Parmesan.

Watch the video below for additional tips and tricks.


Click here for more recipes and videos from Aldo Zilli.

 

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Aldo Zilli

30 Apr 2020


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