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Gnocchi di Patate alla Bava

Potato Gnocchi with a Quick Fondue

Any type of cheese may be used for the “fondue” or cheese as long as it isn’t extremely salty.

These and other great recipes are from The Culinary Institute of America's cookbook, Italian Cooking at Home.

Gnocchi di patate alla bava potato gnocchi recipe by the CIA F

Ingredients

Makes 4 Servings

  • 1 1/2 lb Idaho or other starchy potatoes
  • Kosher salt, as needed
  • 1 cup all-purpose or “00” flour, or as needed
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup grated Parmigiano-Reggiano (2 oz), plus more for serving
  • Pinch of grated nutmeg
  • 1 cup heavy cream
  • 1 oz Fontina cheese
  • 1 oz Gruyère cheese
  • 1 oz Gorgonzola dolce cheese (not too strong)

Directions

  1. Put the potatoes in a pot and add enough cold water to cover them by about 2 inches. Add enough salt to make the water taste salty, and bring it to a gentle boil over medium-high heat. Cook until the potatoes are easy to pierce with a wooden skewer (the time will depend on the size of the potatoes). Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skin and purée though a food mill or potato ricer onto a lightly floured work surface.
  2. Gather the potatoes into a mound and make a well in the center. Surround the well with half of the flour. Add the egg, egg yolk, Parmigiano-Reggiano, 1/2 teaspoon salt, and nutmeg to the well.
  3. Mix the ingredients by hand to form a soft dough. If necessary, add more of the flour, a little at a time, until the dough has the correct consistency. Make a few test gnocchi and adjust the dough if necessary with additional flour or seasoning.
  4. Roll the dough into 1-inch-thick ropes, and cut them into 1-inch-long pieces. (Flour your work surface as needed while you roll and cut the gnocchi.) Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be reserved on a floured baking sheet, loosely covered, in the refrigerator for up to 8 hours.
  5. Heat the cream in a small saucepot over very low heat. When it reaches a bare simmer (you should see wisps of steam, but no big bubbles), add the cheeses. Stir over low heat until the cheeses are melted, about 3 minutes; keep warm while cooking the gnocchi.
  6. To cook the gnocchi, fill a deep pot two-thirds full with cold water and place over high heat. Add salt to taste and bring the water to a boil.
  7. Add the gnocchi and cook uncovered at a gentle boil until they rise to the surface and are cooked through, 2 to 4 minutes depending on their size. (To be certain, taste one of the gnocchi.) Use a slotted spoon to lift the cooked gnocchi out of the water.
  8. Serve the gnocchi in a heated serving bowl or individual pasta plates topped with the sauce, passing additional Parmigiano-Reggiano on the side.

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