Homemade Gnocchi
These gnocchi are soft, a little crispy on the edges, and full of parmesan and tarragon. I like to pan-fry them until golden and eat them straight from the pan.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups potatoes (peeled and diced)
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ cup tarragon (finely chopped)
- 2 tbsp olive oil
- ½ cup shredded parmesan
- 1⅓ cups plain flour
- 1 egg yolk
- 2 tbsp olive oil
- 1 Pinch shredded parmesan (adjust to taste)
Instructions
- 1
Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
- 2
Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
- 3
Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
- 4
Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
- 5
Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking. Drain before serving.
- 6
Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and place them into the hot pan. Sauté for 5–6 minutes, stirring gently, until golden. Salt and pepper to taste.
- 7
To Serve: Grate a little extra parmesan over the top and serve warm.