Fabio's Gnocchi (Potato Dumpling)
2 cups flour
1 cup grated parmesan
1 tsp grated nutmeg
1 tsp salt
1 tsp black crushed pepper
2 lbs cold, skinless Idaho or Russet Potatoes
1. In a stand up mixer with paddle attachment mix 2 cups of flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper. Mix for a few minutes until all of the ingredients are combined.
2. Add into the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes until the dough is firm and not dry anymore.
3. If too wet, add a bit of flour until it won’t stick to your finger anymore. You’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.
4. Cook them in hot boiling water till they float and serve immediately. Enjoy.
Fabio's Gnocchi Sauce
6 oz. Pancetta
1 16 oz can Pumpkin Puree
1 cup white wine sauce
2 tbs butter
Sautée the pancetta, deglaze with wine and add a dollop of butter. Then, add as much as pumpkin you desire.
Get more from Fabio at his website: fabioviviani.com
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