Golden Potato Gnocchi - cooking recipe

Ingredients
    5 medium russet potatoes
    2 cups all-purpose flour
    1 teaspoon kosher salt
    2 eggs, beaten
    6 tablespoons unsalted butter, divided
    1 shallot, minced
    3 cloves garlic, thinly sliced
    4 tablespoons seasonal pesto such as arugula
    1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled
    4 fried or poached eggs, or more depending on servings
Preparation
    Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
    Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
    Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
    Roll ropes out at 3/4\" to 1\" thickness. Chop into 1-inch rectangles.
    Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
    Once floating, remove with a slotted spoon and shock them in a bath of ice water.
    Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
    Saute the gnocchi in the pan with remaining butter until they're golden brown.
    Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
    Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

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