Stefano demonstrates how easy it is to make this classic Italian dish at home. The tender gnocchi are pan-fried with butter and topped with lots of Parmesan cheese for even more flavour.
2.2 pounds Russet potatoes
1 3/4 cup semolina
2 egg yolks
Salt, to taste
1 tbsp. chopped sage, for finishing
4 tbsp. butter, for finishing
2 ounces grated Parmesan cheese
Preheat oven to 350 degrees F.
Pierce potatoes with fork. Bake potatoes until tender, about 1 hour depending on their size. (Alternatively, boil potatoes, skin-on, until tender.)
Using a clean kitchen towel, peel potatoes while still warm. Pass through potato ricer. Shape puréed potatoes into a mound on work surface and make a well in the centre. Add yolks and semolina into the well, and incorporate with a fork until combined. Knead dough just until smooth and comes together.
Divide dough into 6 pieces. Roll the dough into 1-inch thick logs. Cut into 1/2-inch pieces. Roll each piece on gnocchi board or tines of a fork.
To cook gnocchi: Bring a large pot of salted water to a boil. Add gnocchi. Cook until they start to float to the surface, about 2 minutes. Gently drain or remove with slotted spoon.
Meanwhile, melt butter in large fry pan over medium heat. Add sage. When butter begins to foam, add cooked gnocchi and sauté to coat in butter, about 2 minutes. Finish with Parmesan cheese and serve.
Yield: 4 to 6 servings.