Crispy Parmesan-Potato Gnocchi
Laurent Tourondel of BLT
2 cups coarse sea salt, plus more to taste
2 1⁄4 pounds Idaho potatoes
1⁄2 cup plus 3 tablespoons all-purpose flour
1⁄4 cup olive oil
2 pinches ground nutmeg
Freshly ground black pepper
3 tablespoons grated parmesan cheese
Preheat oven to 375 degrees.
Mound the salt in the center of a baking sheet. Put the potatoes
on the salt, and bake in the oven until a sharp thin-bladed
knife easily pierces to the center of a potato. Remove from
the oven and let the potatoes cool. Peel the potatoes, and
pass them through a food mill or ricer, or mash thoroughly,
and transfer to a bowl. Add flour, 2 tablespoons olive oil,
egg, and nutmeg. Season with salt and pepper. Mix by hand
until the dough binds together, but do not overwork it.
Divide the dough into 5 or 6 batches, and roll each one out
on a floured surface into a rope about 1/2 inch in diameter.
Cut each length into 1-inch segments, and set aside. Bring
a pot of salted water to a boil, and add the gnocchi in batches.
Cook until they float to the surface, then remove them with
a slotted spoon, and set aside on a clean kitchen towel. (They
can be reserved for several hours at this stage.)
Heat the remaining oil in a nonstick sauté pan over medium
heat. Add gnocchi in batches, and cook until golden brown,
2 to 3 minutes per side. Add 2 teaspoons of the cheese, and
toss so it melts onto the gnocchi, approximately 30 seconds,
then remove from the pan, and repeat with remaining gnocchi.
Set aside, sprinkle with remaining parmesan, cover, and keep
warm until ready to serve.
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