Recipe information
Yield
serves 4 to 6
Ingredients
Basic Potato Gnocchi
Preparation
Step 1
Heat the cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in the nutmeg and the pepper. Remove from heat; cover to keep warm.
Step 2
Preheat the oven to 400°F. Butter an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the buttered dish. Repeat the process with the remaining gnocchi.
Step 3
Pour the cheese sauce over the gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake the gnocchi until golden brown, about 25 minutes.
Basic Potato Gnocchi
Step 4
Lightly flour a baking sheet; set aside. Put the potatoes in a large saucepan, and cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
Step 5
Drain the potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper. Stir mixture with a fork to combine well.
Step 6
Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide the dough into 4 to 6 pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes crosswise into 1-inch gnocchi.
Step 7
Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.
