Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
One of my family’s favorite ideas for Sunday Dinner is gnocchi. When my children were younger we would always reserve gnocchi, and it would be an all-day family affair. Now, you might be thinking, ‘Gnocchi?! Isn’t that ridiculously hard to make?’ The answer is, no! Below, I share my Sunday dinner recipe for gnocchi, with some recent tips my family and I incorporated after making them often during the pandemic.
Gnocchi con Burro e Salvia for Sunday Dinner
Butter and sage are a great sauce to use, especially if you are a first time gnocchi maker. Although it’s a simple topping, the wonderful taste of nutmeg embedded in the dough shines through, and the added bite of sage animates each forkful. Truly, my gnocchi recipe offers a bounty of flavor to any Sunday dinner using simple but powerful ingredients.
8-10 medium potatoes, preferably Yukon Gold
1-2 egg yolks
1 T. Sicilian sea salt
2 to 2 ½ cups all purpose flour
¼ cup butter
½ cup fresh grated Parmigiano cheese
Place water in a large pot on the stove to boil. Peel potatoes, then halve and quarter each spud into pieces to cook more quickly. Place the peeled, cut potatoes in the water and boil for about 1 hour. You should be able to put a fork into the steeped potatoes and see them split. Drain the potatoes into a colander. Let them cool slightly, then run the hot potatoes through a food mill or ricer into a large bowl.
Add the egg yolk, salt, and 2 cups of the flour to the potatoes and mix well.
Transfer the potato dough to a lightly floured work surface and knead it into a ball with lightly floured hands. The dough should be soft, pliable, and slightly sticky. If it is too sticky, add more of the flour.
Break the dough into pieces the size of large eggs. Shape the pieces into rolls about the thickness of your thumb. Cut the rolls across into 1-inch pieces. Hold a fork with its tines resting on the work surface at a 45-degree angle and the inside curve facing toward you. Take each piece of gnocchi and press it with your index finger against the outside curve of the fork at its tip. Quickly slide the gnocchi up and along the tines of the fork, pressing with your index finger. At the top of the tines, remove your finger and let the gnocchi fall to the work surface. The grooves will absorb the sauce served with the gnocchi. You could also use a gnocchi roller or shaper.
Arrange the finished gnocchi on a lightly floured tray or plate until ready to cook.
Melt the butter in a saucepan over low heat until it foams. Add the sage leaves and cook until fragrant, then stir in the Parmigiano.
Fill a second large pot two-thirds full of salted water, bring to a boil, and add the gnocchi.
When they float to the surface, use a slotted spoon to remove them onto a warm serving dish.
Pour the butter and sage sauce over the gnocchi and toss gently to coat.
Alternatively, use your favorite Lisa’s Italian Kitchen Sunday Sauce over the gnocchi, and serve immediately!
For any who are tomato-lovers, all of my Lisa’s Italian Kitchen Sunday Sauces are delectable on homemade gnocchi! My Three Meat Sauce makes a hearty and filling plate, or for cooks looking to sneak in a daily-dose of veggies, try my Vegetable Primavera. Of course, the most authentic Italian version is simple and rustic: just add my Classic Tomato Sauce with a little Parmigiano, and you might as well be in Italy! However, my personal favorite sauce for Sunday Dinner gnocchi is Creamy Vodka.
Looking to make gnocchi part of your Sunday Dinner menu? Discover my gnocchi recipe along with many more delicious dishes in Menu 35 of my Whatever Happened to Sunday Dinner? cookbook!