Roasted Potato and Garlic Gnocchi
When cooking gnocchi—or any fresh pasta—you should use a slower boil, as opposed to the strong rolling boil you use when cooking dry pasta.
Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 3 large baking potatoes, baked until fork-tender
- 1⁄2 bulb roasted garlic
- 2 cups durum wheat (semolina) flour
- 1⁄8 tsp. iodized salt
- 2 large eggs
- 2 Tbsp. olive oil
- 1 Tbsp. water
- Thoroughly purée the potato and garlic together in a food processor or blender.
- Sift together the flour and salt into a large bowl.
- Whisk the eggs in a small bowl. Whisk the oil and water into the eggs and stir in the potato and garlic purée.
- Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour or up to 1 day. Allow the dough to return to room temperature if it has rested in the refrigerator for more than 1 hour.
- Form dough into ropes about 1 inch in diameter. Using a sharp knife, cut ropes into 1-inch pieces.
- To cook, bring a large pot of salted (optional) water to a slow boil. Add the pasta and stir to prevent sticking. Boil for 10 to 15 minutes, until al dente. Drain and serve.