Rosemary Gnocchi

Updated: Aug 19, 2021


Rosemary Gnocchi

This beautiful potato pasta has been a Northern Italy classic, featuring a soft luscious dumpling and a thick, creamy sauce. Gnocchi is a different type of pasta, as it uses two carbohydrates to form the pasta. Potato + Egg + Flour = Gnocchi. Simple as that.


After trying with multiple sauces, from mushroom to white wine, to sage, I have found that nothing beats a simple rosemary butter sauce. In this sauce, the pasta can speak for itself, and the rosemary simply adds another level of flavor. Mushroom and white wine offer too complex of a flavor themselves, which takes away from the whole dish.


Recipe:


For the pasta:


1 egg, lightly beaten

1 cup flour

1 1/2 lb. russet potatoes, unpeeled

1 tsp salt

1 tsp olive oil


For the sauce:


1 stick of rosemary

1 1/2 tbsp. butter

2 cloves garlic, minced or grated


  1. Place potatoes in a large saucepan with enough cold water to cover it by at least 1 inch. Bring the potatoes up to a boil and reduce to a simmer. Cook for 20-25 minutes, or until they can be easily pierced by a fork or paring knife.

  2. Drain and peel the potatoes and cut them into eighths. Using a fork, masher, or ricer, break the up the potatoes and set aside. Once cooled, add egg, and mix until homogenous.

  3. Next, add flour and bring together into a ball. If necessary, add extra flour to prevent the dough from becoming too sticky. Knead for 2 minutes, until the dough if soft and delicate. Over-kneading will result in tough gnocchi.

  4. Divide the dough into 4 and roll out using a rolling pin into a long snake-like tube, about 3/4 inches thick. Cut out gnocchi about 1 inch thick. Optionally press a fork into each gnocchi to create an imprinted design. Place on a baking sheet dusted with flour.

  5. Once time to cook, bring a salted pot of water to a boil and drop in pasta. Cook for 1-2 minutes. Drain pasta, reserving 1/2 cup of pasta water. Melt butter in another pan. Add drained pasta and rosemary. Cook for 4-5 minutes until rosemary is very fragrant, and sauce is thick and creamy. If the sauce is too thick, add pasta water accordingly.

  6. Serve warm.

  7. Enjoy!



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