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PEI Potato Gnocchi
A traditional Italian favourite, made with PEI Potatoes!
Prep Time & Yield
|2 large||PEI Russet Potatoes|
|1 cup (250 ml)||All Purpose Flour|
|4 tbsp (60 ml)||Olive Oil|
|1/4 cup (50 ml)||Parmesan Cheese|
|to taste||Salt and Pepper|
1. Preheat oven to 400ºF.
2. Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
3. Place the potatoes in oven for 60 minutes or until cooked through.
4. Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside.
5. Combine egg, oil and parmesan. Fold into mashed potatoes and season with salt & pepper.
6. Fold in flour and nutmeg until a dough forms.
7. Roll dough into a log approximately ¾ -inch in diameter and cut into 1 ½ -inch lengths . Roll the gnocchi over the tines of a fork; place in a single layer on a sheet pan dusted with flour.
8. Bring a pot of lightly salted water to a boil and cook gnocchi for 3-5 minutes or until the gnocchi float and puff up.
9. Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction.
Chef’s Tip :
• If desired, gnocchi can be pan-fried in butter until golden after boiling.
• Gnocchi dough freezes well if made ahead; individually freeze in single layers.