Potato Gnocchi with Herbs and Butter
3 Russet potatoes, peeled
3 Tlb. Unsalted butter (divided)
1 Egg, large
1 Egg yolk, large
½ tsp. Black pepper
1 pinch Grated nutmeg (Optional)
¾ c. Flour All purpose, or as needed
3 Tlb. Parmesan cheese, grated
¼ c. Fresh parsley, flat-leaf, minced
- Cut the potatoes into equal sized pieces. Place them in a pot with enough cold water to cover by 2 inches. Salt the water. Gradually bring the water to a simmer over medium high heat. Cover and simmer until the potatoes are easily pierced with a fork, approximately 12-15 minutes.
- Drain the potatoes. Return them to the pot and let them dry briefly over very low heat until no more steam rises from them, or spread them out on a baking sheet and dry them in a 150-degree oven.
- While the potatoes are still very hot, push them through a ricer or food mill into a bowl.
- Bring another large pot of salted water to a boil.
- Add 1 Tlb. of butter, the egg and egg yolk, 1 tsp. salt, pepper, (and optional nutmeg) to the riced potatoes. Mix well. Incorporate enough of the flour to make a stiff dough.
- Divide the dough into egg sized pieces. On a lightly floured board, use the flat of your hand to roll out each piece into a cylinder about 1 inch in diameter. Cut the cylinders into pieces about 1 inch long. Gently roll the gnocchi against the tines of a fork to create ridges.
- Add the gnocchi to the boiling water and boil until they rise to the surface, approximately 2-3 minutes. Lift the gnocchi from the water with a slotted spoon or drain in a colander.
- Melt the remaining butter over medium high heat in a large skillet. Add the gnocchi and toss until very hot and coated with butter. Add the Parmesan cheese and parsley and toss to incorporate. Serve immediately.