the potato in one hand while with the other you peel away the skin with a knife; discard the skin. Push the flesh of the potato through a potato ricer (if you don’t have a ricer, you can press the warm potatoes through a flour sifter) into a large bowl.
To make the dough, while the riced potato is still warm, add the flour, egg yolk, the remaining ½ teaspoon salt, and pepper. Using your fingertips, stir everything together. Turn the dough out onto a floured surface and knead 3 or 4 times. Dust the palms of your hands with flour and cut the dough into thirds. Quickly working with the dough while it is still warm, roll each third into a rope about ½ inch in diameter. Cut the ropes into 1-inch pieces. ( See photos at end of recipe.)
Lightly dust a baking sheet with flour, and also flour a dinner fork. To form each gnocchi, using your thumb, roll each piece along the back of the tines of the fork to make indentations and gently roll the dough off the fork. Place the formed gnocchi on the prepared baking sheet. Repeat until all the gnocchi are formed.
Slip the gnocchi into the simmering water and cook until they all float to the top, about 2 minutes. Transfer the floating gnocchi with a slotted spoon to a bowl and toss with the pesto.
Serve garnished with shaved Parmesan.
SWEET POTATO GNOCCHI WITH PECANS AND BROWN BUTTER
S ERVES 4
Admittedly, we will try to incorporate sweet potato into just about any recipe. It is such a versatile vegetable, and one of the most healthy and inexpensive available. Even though they are potatoes, they do not have the starch content of russets, therefore you need both kinds for this recipe. The aroma of the brown butter and toasted pecans from this dish will mingle perfectly on a table with your other holiday sides.
¾ cup kosher salt
¾ pound russet potatoes (about 3)
½ pound sweet potato (about 1 large)
1½ teaspoons fine sea salt
1 large egg yolk
¾ cup all-purpose flour, plus more for dusting
1½ tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
½ cup pecan halves, chopped
Preheat the oven to 375°F. Spread the kosher salt on a baking sheet. Set all of the potatoes (russet and sweet potato) on the salt and bake until tender, about 1 hour. Let cool and discard the salt.
To make the dough, peel the baked potatoes. Work them through a potato ricer, or press through a flour sifter, into a large bowl. Mix in 1 teaspoon of the sea salt, the egg yolks, and the flour. Turn the dough onto a lightly floured work surface and knead it gently 3 or 4 times, adding more flour if necessary to keep the dough from sticking. Cut the dough into six equal pieces and cover with a clean, barely damp kitchen towel.
Bring a large pot of water to a boil over high heat. Fill a bowl with ice water and have ready.
Lightly flour a baking sheet and also flour a dinner fork. To form the gnocchi, working with one piece at a time, roll the gnocchi dough on a lightly floured work surface into a ¾-inch-thick rope. Cut the rope into ½-inch pieces. To form each gnocchi, using your thumb, roll each piece along the back of the tines of the fork to make indentations, then gently roll the dough off the fork. Transfer the gnocchi to the prepared baking sheet. Repeat until all the gnocchi are formed.
To cook the gnocchi, salt the boiling water. Once it reaches a boil, decrease the heat to a strong simmer. Add half of the gnocchi and stir gently until they begin to rise to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to the ice water to cool down, then drain well on paper towels. Repeat with the remaining gnocchi.
To finish the dish, in a large bowl, toss the gnocchi with the olive oil, and spread them out on a large baking sheet.
In a very large skillet, melt 2 tablespoons of the butter. Cook the butter over moderate heat until it begins to brown, about 1 minute. Add one-third of the pecans and cook, stirring, until the nuts are toasted, about 2 minutes. Add half of
To make the dough, while the riced potato is still warm, add the flour, egg yolk, the remaining ½ teaspoon salt, and pepper. Using your fingertips, stir everything together. Turn the dough out onto a floured surface and knead 3 or 4 times. Dust the palms of your hands with flour and cut the dough into thirds. Quickly working with the dough while it is still warm, roll each third into a rope about ½ inch in diameter. Cut the ropes into 1-inch pieces. ( See photos at end of recipe.)
Lightly dust a baking sheet with flour, and also flour a dinner fork. To form each gnocchi, using your thumb, roll each piece along the back of the tines of the fork to make indentations and gently roll the dough off the fork. Place the formed gnocchi on the prepared baking sheet. Repeat until all the gnocchi are formed.
Slip the gnocchi into the simmering water and cook until they all float to the top, about 2 minutes. Transfer the floating gnocchi with a slotted spoon to a bowl and toss with the pesto.
Serve garnished with shaved Parmesan.
SWEET POTATO GNOCCHI WITH PECANS AND BROWN BUTTER
S ERVES 4
Admittedly, we will try to incorporate sweet potato into just about any recipe. It is such a versatile vegetable, and one of the most healthy and inexpensive available. Even though they are potatoes, they do not have the starch content of russets, therefore you need both kinds for this recipe. The aroma of the brown butter and toasted pecans from this dish will mingle perfectly on a table with your other holiday sides.
¾ cup kosher salt
¾ pound russet potatoes (about 3)
½ pound sweet potato (about 1 large)
1½ teaspoons fine sea salt
1 large egg yolk
¾ cup all-purpose flour, plus more for dusting
1½ tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
½ cup pecan halves, chopped
Preheat the oven to 375°F. Spread the kosher salt on a baking sheet. Set all of the potatoes (russet and sweet potato) on the salt and bake until tender, about 1 hour. Let cool and discard the salt.
To make the dough, peel the baked potatoes. Work them through a potato ricer, or press through a flour sifter, into a large bowl. Mix in 1 teaspoon of the sea salt, the egg yolks, and the flour. Turn the dough onto a lightly floured work surface and knead it gently 3 or 4 times, adding more flour if necessary to keep the dough from sticking. Cut the dough into six equal pieces and cover with a clean, barely damp kitchen towel.
Bring a large pot of water to a boil over high heat. Fill a bowl with ice water and have ready.
Lightly flour a baking sheet and also flour a dinner fork. To form the gnocchi, working with one piece at a time, roll the gnocchi dough on a lightly floured work surface into a ¾-inch-thick rope. Cut the rope into ½-inch pieces. To form each gnocchi, using your thumb, roll each piece along the back of the tines of the fork to make indentations, then gently roll the dough off the fork. Transfer the gnocchi to the prepared baking sheet. Repeat until all the gnocchi are formed.
To cook the gnocchi, salt the boiling water. Once it reaches a boil, decrease the heat to a strong simmer. Add half of the gnocchi and stir gently until they begin to rise to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to the ice water to cool down, then drain well on paper towels. Repeat with the remaining gnocchi.
To finish the dish, in a large bowl, toss the gnocchi with the olive oil, and spread them out on a large baking sheet.
In a very large skillet, melt 2 tablespoons of the butter. Cook the butter over moderate heat until it begins to brown, about 1 minute. Add one-third of the pecans and cook, stirring, until the nuts are toasted, about 2 minutes. Add half of
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