CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Ricotta Gnocchi

Basic Gnocchi Recipe
Chef Nina Compton

-5 Yukon Gold Potatoes

-3 egg yolks

-1 T salt

– 1 – 1 ½ cups all-purpose flour

 

Boil potatoes hole with the skin on until fork tender. Remove from water and peel while still hot. Use potato ricer to mash potatoes into a smooth consistency. Add 3 egg yolks, salt, and flour. Work dough with hands until it starts to come together. Dough should feel soft but not break apart. Work dough while it is hot so that it does not get gummy. Put dough mixture into piping bag with ½ inch opening and squirt into lines. Slice into ¼ inch long pieces. Cook gnocchi right away with sauce of your choice.

 

 

 

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