The first time I made this recipe my life was forever changed! I had never had gnocchi before, and now it has become my favourite cozy meal! This recipe is found in one of my favourite cookbooks by Claire Thomas: Kitchy Kitchen . My hubby got me this cookbook for our first Christmas together as a married couple. He picked it out all by himself, and flipped through it to make sure it had recipes I would like, and had lots of beautiful pictures. I have made many recipes from this cookbook and they have all been delicious.
When we make this recipe we usually double it so we can freeze portions, and cook them up later in the month. I love to serve gnocchi with a delicious Alfredo sauce with a pinch of nutmeg. You can also use this recipe in Cheesy Gnocchi Bake and Gnocchi Soup! My hubby made up a large batch of gnocchi this weekend, and now our freezer is jam packed with gnocchi! This is a tedious recipe, but it well worth all of the effort!
- 1 pound of potatoes
- 3 egg yolks
- 1/4 cup mascarpone cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/4 cup flour
- Peel and boil potatoes until you can stick a fork into them easily.
- Drain the potatoes and either put them through a potato ricer, or if you are like me and don’t have one mash your potatoes very well getting rid of as many lumps as possible.
- On a clean workspace make a pile of the potatoes and make a whole in the middle.
- Into the middle add egg yolks, mascarpone cheese, nutmeg, salt and pepper. Use your hands to mix into the potatoes. Sprinkle 1/2 of flour over the mixture and gently combine. Slowly add the remaining flour (you may need more than listed) until a dough comes together.
- Shape the dough into a large ball and cut into four equal pieces.
- On a floured surface take one of the four parts of dough and roll out into a worm/sausage shape until the diameter is about 1/2 an inch. Cut 1/2 inch pieces with a bench scraper and if you like roll the pieces along the prongs of a fork to get the “shape” of gnocchi. I don’t do this step because it takes so much time, and it tastes just as yummy.
- Place the gnocchi in one layer on a baking sheet lined with parchment paper and allow to rest for 30 minutes. If you are going to freeze the gnocchi skip letting it rest and place the baking sheet in the freezer until frozen solid (takes a couple hours) and package into freezer bags.
- To cook the gnocchi bring a pot of salted water to boil. Cook the gnocchi until they rise to the top for about 10 seconds. Use a slotted spoon and scoop gnocchi into a bowl.
- Serve with your desired sauce.