
Pan-Seared Potato Gnocchi
1h 15m
Gnocchi are one of my favorite dumplings to make, being a very big fan of potatoes. You can add a myriad of sauces to them, boil and fry them—or just boil them.
In addition to being the main attraction, you can add them as a side to a fish or meat dish. Making them is quite easy, and the more times you make them, the better the end result will look. But most importantly is that they taste delicious, and what they end up looking like is secondary. So, play around with making different sizes and shapes.
Boil 500 g of red potatoes over medium heat until very soft. Let them cool slightly and peel them
Pass the potatoes through a sieve onto a large cutting board
Combine 4 egg yolks, 1 tbsp of olive oil, and 1¾ tsp of salt in a bowl. Mix well
Combine the puréed potato and the egg yolk mixture on the cutting board until uniform. Use a pastry scraper to help
Add 130 g of all-purpose flour and mix to form a ball of dough
Fill a medium pan with water and bring it to a boil over high heat
Flatten the dough ball and cut it into 1½ inch wide rectangles
Dust the cutting board with all-purpose flour and stretch each rectangle to form 3 cm thick rolls. Cut each roll into 3 cm long pieces
Dust a baking sheet with all-purpose flour and place the gnocchi pieces in it. Distribute them in rows so that they do not stick to each other
Carefully drop the gnocchi into the boiling water and cover the pan. Cook until they start to float
Remove the gnocchi with a slotted spoon. Transfer them to a baking tray that is drizzled with olive oil
Melt 1 tbsp of butter in a hot skillet over medium heat
Pan-sear the gnocchi in batches until golden brown on both sides
The pan-seared potato gnocchi are ready
Yield 4 portions
Red Potato
500 gEgg Yolk
4Olive Oil
1 tbspOlive Oil
to drizzleAll-Purpose Flour
130 gAll-Purpose Flour
to dustButter
1 tbspSalt
1¾ tsp
Equipment
Pastry Scraper