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In our summer issue (number 21, out now!), we feature Snake River Grill’s nettle pesto with gnocchi recipe in our Ask For It section. The restaurant makes its own gnocchi. Find out how to recreate it, below.
Ingredients
- 4 pounds Russet potatoes
- 4 egg yolks
- 1.5 cup flour
Instructions
- Bake the potatoes in an oven at 425 F until very done (90-120 minutes). The interior should be very soft and the exterior should be crispy. (You are trying to lose a good amount of the moisture.)
- Let the potatoes sit for 5 minutes to soften. Cut each in half and scoop the flesh into a food mill.
- Mill the potatoes directly onto a work surface (preferably a large wood cutting board or work table).
- Drizzle the egg yolk over the potatoes, then dust most of the flour onto them. Quickly cut the mixture together with a bench knife/dough scraper, being careful to cut it not knead it. Adding more flour if it remains sticky. Press together into a ball. It should be stiff but not springy. If it sticks to your fingers it needs more flour.
- Cut off pieces and roll them into ½ inch diameter logs. Cut those into ½ inch pieces and roll on the back of a fork or a gnocchi paddle.
- Blanch in boiling salted water until they float plus about 30 seconds. Drain and serve.
