Potato Gnocchi
Potato Gnocchi with Chive & Dill in Taleggio Cream Sauce
Serves 4-6
For the gnocchi:
1 1/2 pounds russet potatoes (from about 3 medium potatoes)
1 tablespoon potato starch
3/4 cup plus 2 teaspoons kosher salt
2 teaspoons granulated onion
1 teaspoon freshly ground black pepper
⅔ cup grated parmesan, preferably Parmigiano- Reggiano
½ cup 00 or all purpose flour, plus ½ cup for work surface
¼ cup finely chopped dill (from about 15 sprigs)
⅓ cup finely chopped chives (from about 2 small bunches)
1 large egg
For the sauce:
3 tablespoons unsalted butter
¼ cup finely chopped garlic (from about 7 cloves)
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 cups creme fraiche
1 cup heavy cream
3 ounces taleggio, gorgonzola, sharp cheddar, or smoked gouda
2 tablespoons grated parmesan, preferably Parmigiano Reggiano
To serve:
Dill fronds, picked from 4-5 sprigs
Freshly ground black pepper
Preheat oven to 400°F. Prick the potatoes with a fork and place on an oven-safe dish in the oven. Bake until soft, about 1 hour. Remove the potatoes from the oven and allow to cool enough to handle. Peel the potatoes and pass through a ricer or food mill (if you don’t have either you can press the cooked potato through a colander or fine-mesh sieve with the back of a spoon in a pinch). You should have about 2 packed cups of riced potato.
In the bowl of a standing mixer fitted with paddle attachment, mix the potato with potato starch, 2 teaspoons of the salt, granulated onion, black pepper, parmesan, and flour on low speed until combined, about 1 minute. Add the dill, chives, and egg. Paddle again on low until combined, about 1 minute. (If you do not have a stand mixer, this step can be done by hand.)
Turn the mixture out on a clean work surface covered with 1/4 cup of the remaining flour. It’s important to have a well-floured work surface to create smooth dumplings. Using a large spoon, scoop out about 1 cup of gnocchi dough and dust the top liberally with more flour. Using both hands, roll the dough into a log about 12 inches long and 1 inch in diameter. Repeat the process with the rest of the dough, flouring each. You should have 4 rolls. Using a bench scraper or a chef’s knife, cut across the rope in 1 inch increments to make individual gnocchi. You should have about 50-55 gnocchi. Place the gnocchi on a lightly floured baking sheet in the refrigerator, cover loosely with plastic wrap, and allow to chill for at least 1 hour before cooking, or up to 12.
To prepare the sauce, heat the butter in a medium pot over medium-high until melted. Add the garlic, salt, and black pepper. Cook until garlic is lightly toasted and fragrant, about 2 minutes. Add the creme fraiche and cream and stir well to combine. Decrease heat to medium-low and cook until the volume of the liquid is reduced by two-thirds and large bubbles appear, about 5 minutes. Whisk in the taleggio (or other cheese) and parmesan until melted. Turn off heat and set aside until ready to use.
Cook the gnocchi: In a large pot over medium-high, bring 4 quarts of water and ¾ cup salt to a boil. Carefully drop the gnocchi into the water, working in batches to avoid overcrowding. Cook until the gnocchi float, 1 1/2-2 minutes. Scoop the cooked gnocchi out with a slotted spoon or mesh strainer and drop them into the sauce. Bring the sauce up to a simmer over medium-low heat after adding the gnocchi. The sauce will reduce slightly, enough to coat the gnocchi. Stir gently to just coat the gnocchi with the sauce, about 1 minute.
To serve, spoon the gnocchi into a serving platter or individual bowls. Top with dill fronds and freshly ground pepper.
This dish is best made and eaten day-of.