How To Make Gnocchi Serious Eats

Transfer ricotta directly to paper towels. Heat some olive oil in a sauté pan over medium heat add chopped garlic and cook until fragrant. Line a large plate with three layers of paper towels or a clean dish towel.

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Set potatoes either on a wire rack set over a baking sheet on a baking sheet lined.

How to make gnocchi serious eats. Gnocchi can be served with all kinds of sauces including tomato sauce a creamy sauce made from melted gorgonzola dolce or a simple sage butter sauce which is what i m showing here. To make the sage butter sauce just melt some butter in a saucepan and fry fresh sage leaves in it. Season with salt and stir in fresh basil.

Scrape ricotta into bowl to weigh. First boil water and butter in a saucepan then dump in flour all at once and stir it vigorously with a wooden spoon until a smooth ball of dough forms. If the butter browns a little that s a good thing.

Remove excess ricotta to leave. Place a large bowl on a scale and zero the scale. Then add boxed canned or fresh tomatoes seeded and chopped to the pan and bring to a simmer.

Preheat oven to 450 f 232 c. Using a spoon scoop potato flesh into a ricer or food mill. Transfer potatoes to a work surface.

Gnocchi basics while the ratios of ingredients differ the process of making parisian gnocchi is identical no matter who you ask. Using tongs to hold hot potatoes slice each in half lengthwise. Transfer dough to a lightly floured work.

Cook just until basil is wilted then toss with cooked gnocchi.