Second Home Recipe

Simple, yet satisfying to the palate

Pan Seared Parmigiano Gnocchi


4 russet potatoes

½ lb of flour

1 extra large egg

2 egg yolk

1 tsp salt

1 cup parmesan cheese


Method of Preparation

Bake the potatoes until tender, while potatoes are still warm, remove skins and using a vegetable mill or potato ricer, break down the potatoes. In a large mixing bowl with the riced potatoes, sprinkle in the flour and parmesan.   Add the eggs and mix until incorporated but don’t over mix. Flour your prep surface and roll the dough into ¼ inch tubes. Cut into ¼ inch pieces. Drop gnocchi into a pot of salted boiling water and let boil until they float. Remove and pat dry. Then brown in a sauté pan with a little extra virgin olive oil. Serve with your favorite pasta sauce.

Print this article Back to Top