Ingredients
4 large russet potatoes, scrubbed clean
2 1/2 c. all-purpose flour, plus more for surface
2 large eggs
2 tsp. kosher salt
Freshly ground black pepper
4 tbsp. butter
1/2 freshly grated Parmesan, plus more for serving
1/4 c. freshly grated Pecorino
Preparation
Step 1Preheat oven to 400°. Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly. Step 2When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. Run potatoes through a ricer or mash well with a fork. Step 3In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms. Step 4Turn dough onto a lightly floured surface and knead until smooth, about 3 minutes. Step 5Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about ¾” in diameter. Cut ropes into 1” pieces. Place pieces on a lightly floured baking sheet. If dough is too soft to work with this at this point, place in freezer for 10 minutes to chill. Step 6On the back side of a fork, roll each piece along the tines to create ridges and place back on baking sheet. Step 7In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 2 minutes. Reserve 1/2 cup of pasta water, then drain. Step 8Meanwhile, in a large skillet over medium heat, melt butter. Using a slotted spoon, add cooked gnocchi into melted butter. Season with several cranks of black pepper. Add Parmesan and Pecorino and toss until melted and pepper is fragrant, about 2 minutes. Add pasta water, a couple tablespoons at a time to help sauce come together, as needed. Step 9Serve warm with more Parmesan.
Have you tried making gnocchi? Let us know how it goes in the comments and don’t forget to rate it!
