Ingredients
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For the Gnocchi
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2 pounds/ 900g PotatoesStarchy potatoes
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4oz/ 115g all purpose flour
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1 Eggs
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1 egg yolk
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1 tbsp Salt
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For the sauce
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50 grams Butter
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4 leaves Sage
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200g/ 7oz mushrooms
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for serving
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30 g/ 1 oz grated Parmesan cheese
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teaspoon Truffle mushroom pasteoptional
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teaspoon Atlantic salt
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for drizzle Olive oil
Directions
I just love Pan-Fried Potato Gnocchi, they have a crispy shell and tender on the inside.
I guess almost everyone had the downfall in making potato Gnocchi just to find out they are dense and heavy. indeed, these small dumplings can be very tricky and require some experience to get it in the right consistency. I have gone over all the stages in making the perfect Gnocchi in one of my earlier articles, follow the general guidelines and you’ll be fine, after all, accurate amounts are not possible to give from the inconsistency of the ingredients. every potato has its own starch level, eggs are different in weight, flour differences and even climate can affect the outcome of the potato Gnocchi dough.
This take some time to get it right but once you nail it, there is nothing more rewarding than a fluffy light tender pan-Fried Potato Gnocchi that melts into your mouth.
in General, here are a few pointers that will help you get a better Gnocchi:
- try to get a hold of one of the starchy potato brands like Russet, Desiree, Idaho (there are many more)
- sift the flour over the potatoes for a more evenly spread of flour on the potato mash
- bake the potatoes with the skin at least an hour until they lose some of their water.
- use common sense, when you think the dough is ready, don’t add more flour even if the recipe say otherwise.
- don’t over work the Gnocchi dough, we are just combining all the ingredients until they stick together as a dough, we are not kneading it like bread.
- cook the Gnocchi in boiling water just until they float
Searing Pan-Fried Potato Gnocchi will make them even more amazing
In this recipe I will sear the pan-Fried Potato Gnocchi in order to get them a bit more crisp and to cover them in the butter sage sauce while they are cooked on the pan. This will require you to coordinate the time the Gnocchi are coming out of the hot water into the hot pan, so be sure to set the time correctly, only after the water are boiling, throw the Gnocchi in and start the sauce.
Steps
1
Done
80 minutes
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baking the Potatoes |
2
Done
10 minutes
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prepare the the Gnocchi doughSkin the potatoes and place them in the potato masher and mash to a fine potato batter. |
3
Done
5 minutes
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shaping the Gnocchi |
4
Done
10 minutes
|
cooking the Gnocchi and preparing the sauceSet a medium sauce pan on high heat and bring to a simmer. as soon as the water are boiling add the Gnocchi a few at a time and wait for them to float. mix the water occasionally to make sure they are not sticking |