Potato Gnocchi

A cloud-like texture that melts on the palate. Fork ridges catch the brown butter perfectly. The scent of dried potato and nutmeg fills the kitchen.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 531
• Protein: 12 g
• Carbs: 87 g
• Fat: 13 g

Ingredients

• 1 kg Potato ( whole with skin )
• 250 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 1 pinch Fleur de sel
• 1 pinch Nutmeg ( grated )
• 50 g Minimum butter sweet ( for serving )

Instructions

1. Cooking the potatoes

   Boil whole potatoes in their skins in salted water. A knife tip should enter without resistance. Peel them while still hot to prevent the starch from setting.

2. Milling the potatoes

   Pass the flesh through a food mill to get a fine pulp. Spread the mash on the work surface to let the steam escape. The pulp must be dry before adding other ingredients.

3. Binding the dough

   Add flour, egg, nutmeg, and salt. Work the dough quickly by hand without over-kneading. It should be supple and no longer stick to your fingers. Overworking makes the gnocchi rubbery.

4. Shaping

   Form finger-thick ropes on a floured surface. Cut into regular segments. Mark each gnocchi with the back of a fork: the ridges will hold the sauce when serving.

5. Boiling

   Drop the gnocchi into a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Remove them immediately with a slotted spoon.

Chef's tips

• Don't overwork the dough once the flour is added, or it will become elastic and the gnocchi will be rubbery.
• Dry the potato pulp well over the heat after mashing to remove any residual moisture.

Storage

Raw gnocchi freeze very well flat on a floured tray before being bagged.