|You love plump and pillowy gnocchi, but have you tried them in the Roman style? We’ve created an easy weeknight Roman-style gnocchi recipe featuring our Gnocchi Kit, so you can enjoy this cheesy, buttery masterpiece anytime.|
Gnocchi alla Romana
You love plump and pillowy gnocchi, but have you tried them in the Roman style? We’ve created an easy weeknight Roman-style gnocchi recipe featuring our Gnocchi Kit, so you can enjoy this cheesy, buttery masterpiece anytime.
- 2 1/2 pounds potatoes (about 4 lg. potatoes or 6 sm. potatoes)
- 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
- 1 egg
- 1/2 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup flour for dusting
- ¼ cup butter, melted
- ¾ cup grated Imported Italian Parmigiano Reggiano D.O.P. Wedge
- *General rule of thumb: 1 medium-sized potato per serving or person. For every potato, you want to use approximately 1/2 cup of flour.
- In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. (Dry potatoes are good. Water potatoes are bad.) Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.
- Drain well. Remove potatoes and drain well. Allow them to cool in a colander or over cheesecloth.
- Peel boiled potatoes, removing any brown spots that might be below the skin. Using a potato ricer, rice peeled potatoes. If they appear watery at this point, allow them to rest on a dishtowel to absorb excess water.
- Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour. Sprinkle with salt.
- Using your hands, scoop out the center of your mound to make a well. Break egg into the center of the well. Beat the egg with a fork. * This is where you would add the cheese for the cheese version. Slowly start to pull in flour and potato to mix ingredients with fork.
- Use your hands to combine ingredients, beginning to form the dough. Pull together ingredients and knead. Be careful not to over-knead. Be wary of adding flour at this point. Too much flour will give you hard gnocchi. Transfer to a lightly floured surface and form into a loaf shape.
- Preheat oven to 425˚F. Butter a 9”x 9” size baking dish using half of the melted butter.
- Slice dough into ½ inch rounds. Arrange rounds, slightly overlapping, in the baking dish. Make a small second layer with any remaining rounds. Brush rounds with remaining melted butter and sprinkle with Parmigiano-Reggiano.
- Bake until gnocchi begin to brown, about 15-20 minutes. Let stand 5 minutes then serve.