- READER REVIEWS
Provided by: Chef Fabio Trabocchi
Ingredients1 1/2 pounds large fingerling potatoes
3/4 cup OO flour plus 1/4 cup for dusting (available at Buon Italia)
3 egg yolks
1/2 cup plus 2 tablespoons grated Parmigiano-Reggiano
1 1/2 cups diced Robiola Bosina, about 8 1/4ounces (available at Buon Italia)
1 3/4 sticks butter
1 1/2 cups chicken stock, warm
Salt and black pepper
Place the potatoes in a large saucepan, and cover with water. Set the pan over medium-low heat, and boil for about 35 minutes or until cooked. Drain the potatoes, and while they are still hot, remove the skins, holding the potatoes in a cloth. Pass the potatoes through a flour sieve or ricer.
In a bowl, combine the hot potato purée with the flour, egg yolks, 6 tablespoons Parmigiano, and a pinch of salt; mix briefly with your hands until combined. Place the gnocchi dough on a counter dusted with flour, and take a small piece of dough and roll it between the palms of your hands to form a cylinder about 1/2 inch in diameter. Cut the gnocchi logs into pieces about 3/4-inch long, and slide them onto a tray dusted lightly with flour. Repeat with the remaining dough. Cover the gnocchi with plastic wrap, and place in the refrigerator.
Bring a large pot of salted water to a boil. Place the butter into a large sauté pan set over medium-low heat, and when it has partially melted, add the warm chicken stock and reduce the heat to low. At this point, slide the gnocchi gently into the boiling water, and as soon as they rise to the surface, remove them with a slotted spoon. (This may have to be done in batches, as you do not want to overcrowd the pan.) Add the gnocchi to the sauté pan, increase the heat to medium, and move the gnocchi around in the pan until they are evenly glazed. Remove from the heat, fold in the diced Robiola, and season to taste with salt and pepper.
Transfer the gnocchi to a gratin dish, and sprinkle the remaining Parmigiano over the top. Place under a hot broiler for a few minutes or until the surface is golden. Serve immediately.(Published 2007)