Potato Gnocchi With A Quick Fondue
Serves 4

Ingredients

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 ounce Fontina cheese, roughly chopped…

CIA FOODIES


Potato Gnocchi With A Quick Fondue

Serves 4

Ingredients

  • 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 ounce Fontina cheese, roughly chopped or grated
  • 1 ounce Gruyère cheese, roughly chopped or grated
  • 1 ounce Gorgonzola dolce cheese (not too strong), crumbled

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 puree 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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