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Gnocchi Piedmontese
Russet potatoes dried in the oven, riced and bound with egg and just enough flour, then shaped on a fork, poached and tossed in butter with Parmesan and parsley. Drying the potatoes means they need less flour, which keeps the gnocchi light.
- Yield6 portions
- Hands-on1 h 2 min
- Total1 h 55 min
- Difficulty
Ingredients
Dough
- 1.36 kgrusset potatoes, peeled and cut into large even chunks
- 28 gunsalted butter, soft
- 3large eggs, beaten
- to tastekosher salt
- to tasteground black pepper
- to tastenutmeg, freshly gratedoptional
- 454 gall-purpose flour, or as needed, plus more for dusting
To finish
- 57 gunsalted butter
- 85 gParmesan, finely grated
- 28 gflat-leaf parsley, chopped
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