FRIED GNOCCHI WITH GARLIC & PARMESAN

You know what they say… “Third time’s the charm.” Upon returning from Italy, I knew I needed to strike while the iron was hot. If I was going to lock that recipe for homemade gnocchi into my memory, it was now or never. So Chels and I decided to go for it. 

FRIED GNOCCHI WITH GARLIC & PARMESAN

INGREDIENTS
  1. 2½ lbs. russet potatoes
  2. 2 cups flour
  3. 1 egg
  4. ½ tsp. salt
  5. 3 Tbsp. olive oil
  6. 4 cloves garlic
  7. ½ tsp. red pepper flakes
  8. ⅓ cup Parmesan, freshly grated

INSTRUCTIONS
  • Bring a large pot of salted water to a boil.
  • Peel and quarter potatoes and add to pot.
  • Cook until tender but still firm, about 20 minutes.
  • Drain, cool, and rice potato with a ricer, mill, or fork.
  • Put flour on a clean, dry surface and create a well in the center.
  • Place cooled, riced potato in the center of the well.
  • Create a well in the center of the potato and add the egg and salt.
  • Combine the ingredients using a fork until they form a dough.
  • Knead the dough until a ball forms.
  • Shape the ball into a rectangle and cut eight, four inch, pieces.