Ingredients
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1 lb 9 oz (700 g) large Russet Potatoes
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1 lb 2 oz (500 g) Ricotta Cheese
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3½ oz (100 g) grated hard Cheese
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1 cup Semolina
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3 tablespoons Butter
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2 Egg
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¾ cup heavy Cream
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freshly ground Nutmeg
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2 Scallions
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Salt
Directions
Potato dumplings and gnocchi are actually really easy to prepare, yet they often fail because the potatoes are too moist in which case you have to add a lot of flour, making the gnocchi either become too hard or fall apart. If you prepare the potatoes in the oven, they’ll lose a lot of their moisture while baking and the gnocchi will be perfect. This variation is from Trentino. The local
Grana cheese resembles a high quality Parmesan and is perfect for this dish.
Steps
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1
Done
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Preheat the oven to 370°F (190°C) or 340°F (170°C) (convection oven). Bake the potatoes on a baking sheet on the middle oven rack for 1 hour. Remove, cut in half, and scoop out the soft potato. Weigh 1 lb 2 oz (500 g) of cooked potatoes this will be a little more than 2 cups and press through a potato ricer. Squeeze the excess liquid out of the ricotta using a clean dish towel and knead with the potatoes, 2½ oz (70 g) grated cheese, flour, 1 tablespoon butter, and a pinch of salt. Cool for 30 minutes. |
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2
Done
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Form the dough into finger-sized rolls and cut diagonally into ¾in (2 cm) wide pieces. Add to a large pot of boiling salted water and reduce the heat so that the water is barely boiling. As soon as the gnocchi float to the top, let cook five more minutes. In the meantime, mix the eggs, cream, and remaining grated cheese; season with salt and nutmeg. Slice the scallions into fine rings and melt the remaining butter in a pot. |
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3
Done
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Remove the gnocchi with a slotted spoon, allow to dry, and sauté in the butter. Remove from |
