My roomie used to work at this upscale restaurant, where once the doors were closed the chef would make the staff a snack. More than a decade ago, I remember coming to pick her up after her shift and being treated to a glass of wine and this dish.
It was one of those defining culinary experiences.
Such a simple dish but my brain exploded into a million pieces and came back changed forever. I’ve since made this dish many many times, but as any pasta maker knows, gnocchi is a tricky beast and everyone has their preferences on how light fluffy or dense they like it.
Serves: 4-6
Cooks in: 1 hr 45 min
INGREDIENTS
2-3 pounds Yukon gold or russet potatoes (or I generally pick 1 big potato per person)
2 egg yolks, lightly beaten
¾ cup all-purpose flour (100g)
Kosher salt
8 tbsp (½ cup or 110g) unsalted butter
Handful of sage leaves
Handful of capers
Parmigiano-Reggiano cheese or whatever hard cheese you like on your pasta
INSTRUCTIONS
Boil potatoes in salted water until tender to prick with a fork. Drain water and set aside potatoes to cool for a second.
Take off skins and mash the potatoes in a bowl or on a clean workspace. (I use a potato ricer but a fork works too)
Add egg yolks and ½ cup flour to potato mixture
Fold and press this mixture until it forms a pliable ball. (Add more flour if necessary)
Now separate into 4 small balls and roll each into a 2cm thick snake. Cut each snake into little pieces whatever feels sensible to you. (I like mine small about 1-2 cm)
Dust the gnocchi with flour so they don’t stick together.
Bring a large pot of salted water to boil.
While the water is doing its thing, melt butter in a pan on medium-low heat and fry the sage and capers. Once the butter begins to brown remove pan from heat and scoop out sage and capers and set aside on a paper towel.
Next, drop a handful of gnocchi into the boiling water. Once the gnocchi float to the surface, remove with a slotted spoon and toss into the pan with browned butter.
Fry gnocchi until covered in butter deliciousness and/or one side is crispy.
Serve straight away with grated Parmigiano-Reggiano, cracked pepper and those crispy capers and sage leaves.
Stuff in your mouth.
Disclaimer
*This recipe is just a guideline. I'm sure the gnocchi experts out there have their own perfected recipes tattooed on their arms and swear by certain methods. Some would say it's blasphemy to boil the potatoes instead of baking them. Others would say it's insane to add egg yolks. Regardless, this is the recipe that works the best for me, in my kitchen with the ingredients I can find within a block or two from my house. So adjust the recipe in whatever way you like and remember, this food is best when shared with friends and lovers.
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