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Potato Gnocchi with Herbs and Butter

Yield:4 Servings


3  Russet potatoes, peeled
t.t. Salt
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


  1. 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.
  2. 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.
  3. While the potatoes are still very hot, push them through a ricer or food mill into a bowl.
  4. Bring another large pot of salted water to a boil.
  5. 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.
  6. 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.
  7. 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.
  8. 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.