Fried Gnocchi with Garlic & Parmesan
Author: Ciao Chow Bambina. Recipe type: Dinner.
Ingredients
| 2.5 lbs | 1.1 kg | russet potatoes |
| 2 cups | 480 ml | flour |
| 1 | egg | |
| 0.5 tsp | 2.5 ml | salt |
| 3 Tbsp | 45 ml | olive oil |
| 4 cloves | garlic | |
| 0.5 tsp | 2.5 ml | red pepper flakes |
| 0.33 cup | 79 ml | Parmesan, freshly grated |
Instructions
- Bring a large pot of salted water to a boil.
- Peel and quarter the potatoes and add to the pot.
- Cook until tender but still firm, about 20 minutes.
- Drain, cool, and rice the potato with a ricer, mill, or fork.
- Put the flour on a clean, dry surface and create a well in the center.
- Place the cooled, riced potato in the center of the well.
- Create a well in the center of the potato and add the egg and salt.
- Combine the ingredients using a fork until they form a dough.
- Knead the dough until a ball forms.
- Shape the ball into a rectangle and cut eight, four-inch pieces.
- Roll each piece into a long 'snake'.
- Cut each snake into 1½-inch pieces.
- Roll each piece over the tines of a fork or make an indent in the center with your thumb.
- Bring a large pot of water to a boil.
- Drop in the gnocchi and cook for 2 to 4 minutes, or until the gnocchi float to the top.
- In the meantime, add two Tbsp. olive oil, garlic and red pepper flakes to a skillet and heat.
- Drain and add the gnocchi to the skillet.
- Fry for about 2 minutes, making sure to flip until the gnocchi are browned and crisp on both sides.
- Serve with an extra splash of olive oil and grated Parmesan.