Aldo Zilli's gnocchi
30 Apr 2020
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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
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.
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