This all came about after stumbling upon this video.  I really love the chef (and his accent!  Just love the way he says "potato" he he).  This is not as easy as he makes it look.  First, the potatoes have already been riced which is time consuming.  I would definitely rice these by hand because if you have ANY lumps, it will be gross.  Also, he approximates a lot of the ingredients and directions because it's clear he's made this about a thousand times.  But that makes it a little harder for those who haven't.  I recommend watching the video because his tips are invaluable (e.g. use cold potatoes, use a stand mixer, don't overcook the pasta).  By the way, I'm pretty sure I DID overcook the pasta because I was afraid mine were too big and some were bigger than others.  I just say, grab them all when that first one floats.  The sauce was good - go ahead and add the chili flakes or you'll end up with a bland dish.  Overall, nice and amazingly filling (after about 5 gnocchi, I was DONE!). 

Recipe by Fabio Viviani 
  • 3 lbs. russet potatoes, baked
  • 2 cups all-purpose flour
  • 1 cup Parmesan cheese
  • 1 ½ tsp. nutmeg
  • salt and pepper to taste
Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.  Peel and chop the baked potatoes. Push the potatoes through a ricer or a food mill.

In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.

Add the potatoes to the mixer and work for 5 minutes.

Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.

Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.

Serve as desired.


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