Arianne's Brilliant Gnocchi

Pan Fried Gnocchi with Spinach

Potato-Ricotta Gnocchi with Marinara Sauce and Basil

Ingredients
1 15-oz. russet potato, whole and unpeeled
3-1/2 oz. (3/4 cup) all-purpose flour; more as needed
1 large egg, beaten
1/4 scant cup whole-milk ricotta
Kosher salt
1-1/2 cups homemade or store-bought marinara sauce
Microbasil or thinly sliced fresh basil, for garnish

Preparation
Make the dough
Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.
While the potato is still warm, add the flour, egg, ricotta, and 1 tsp. salt. Mix the dough gently with your fingers until the dough comes together. The dough should be soft but not sticky. Add more flour, 1 Tbs. at a time, if needed.
Shape the gnocchi
Line 2 rimmed baking sheets with parchment and dust well with flour. Lightly flour a work surface. Turn the dough out onto the flour and gently flatten it by hand or by lightly rolling with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour, too.
With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Using the bench scraper, cut the logs into 1/2- to 1-inch pieces (size is up to you).
If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not cooking the gnocchi right away, cover with plastic wrap and refrigerate for up to 4 hours. Even better, freeze the gnocchi right on the baking sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)
Cook and serve the gnocchi
Have the sauce ready and warm on the stove. Bring a large pot of well-salted water to a boil. Reduce the heat to just below the boil. Add the gnocchi and cook, stirring once, until they float to the surface, 1 to 3 minutes. Use a slotted spoon or similar utensil to transfer them to a bowl as they cook.
Gently toss the gnocchi with enough sauce to coat well, garnish with the microbasil, and serve immediately."

Spinach and Basil Gnocchi with Butter and Parmesan

Ingredients
1 12-oz. russet potato, whole and unpeeled
6 Tbs. unsalted butter
3 oz. baby spinach (about 3 cups)
2 oz. fresh basil (about 2 cups)
2 large eggs, beaten
1 large egg yolk
5 oz. (1 cup plus 2 Tbs.) all-purpose flour; more as needed
Kosher salt
Finely grated Parmigiano-Reggiano, for serving
Cracked black pepper, for serving

Preparation
Make the dough
Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.
Melt 2 Tbs. of the butter in a large skillet over medium heat. Add the spinach and basil, and cook, stirring occasionally, until wilted and tender, 1-1/2 to 2 minutes. Let cool completely in the pan. Wring out the spinach in a clean kitchen towel, and finely chop. Transfer to a blender, add the eggs and yolk, and blend until combined.
Add the spinach mixture to the still-warm potato and combine. Add the flour and 1 tsp. salt, and mix the dough gently with your fingers until it comes together. The dough should be soft but not sticky. Add more flour, 1 Tbs. at a time, if needed.
Shape the gnocchi
Line 2 rimmed baking sheets with parchment and dust well with flour. Lightly flour a work surface. Turn the dough out onto the flour and gently flatten it by hand or by lightly rolling with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour, too.
With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Using the bench scraper, cut the logs into 1/2- to 1-inch pieces (size is up to you).
If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not cooking the gnocchi right away, cover with plastic wrap and refrigerate for up to 4 hours. Even better, freeze the gnocchi right on the baking sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)
Cook and serve the gnocchi
In a small saucepan, melt the remaining 4 Tbs. of butter and keep it warm on the stove.
Bring a large pot of well-salted water to a boil. Reduce the heat to just below the boil. Add the gnocchi and cook, stirring once, until they float to the surface, 1 to 3 minutes. Use a slotted spoon or similar utensil to transfer them to a bowl as they cook. Gently toss with enough melted butter to coat well, top with the grated cheese and black pepper, and serve immediately.

Sun-Dried Tomato Gnocchi with Brown Butter and Mint

Ingredients
1/2 cup (4 oz.) unsalted butter
Kosher salt
2-1/2 lb. Yukon Gold potatoes
7 to 8 oz. (1-1/2 to 1-3/7 cups) unbleached all-purpose flour; more for dusting
1/4 cup drained, chopped oil-packed sun-dried tomatoes (or 12 sun-dried tomatoes, rehydrated in hot water and chopped)
5 large egg yolks
6 oz. fava beans, shelled, boiled, and peeled
1/4 cup chopped fresh mixed herbs, such as mint, thyme, and sage
2 oz. Fontina Val d’Aosta or Parmigiano-Reggiano, shaved into large pieces

Preparation
In a small saucepan, melt the butter over medium heat; then add 1/2 tsp. salt. Cook, stirring frequently until the butter begins to smell nutty and turn light brown, with small bits forming on the bottom of the pan, 5 to 6 minutes. Set aside and keep warm.
Put the unpeeled whole potatoes in a 6- to 8-quart pot and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat, then reduce to a simmer, and cook until the potatoes are fork-tender. Drain, let cool slightly, and peel. Cut the potatoes in half crosswise and pass them through a ricer into a large bowl. Let cool until almost room temperature, about 20 minutes.
In a medium bowl, mix the flour, sundried tomatoes, and 1 tsp. salt. Add the yolks to the potatoes, and then add half of the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be sticky at this point. Continue to gently mix in the remaining flour until the dough begins to feel tender and soft but not sticky (you may have leftover flour). Avoid overmixing, or the gnocchi will become tough. The dough should feel soft and delicate. Gather the dough together and press until you have a uniform mass. Transfer it to a floured surface and shape into a disk. Let the dough rest for 2 to 3 minutes.
Using a floured knife or bench scraper, cut the dough into 8 equal wedges. Working with one piece at a time and keeping the remaining pieces covered with a kitchen towel, sprinkle with flour and roll into a rope the thickness of your index finger. With a well-floured knife or bench scraper, cut the rope into 1/2-inch pieces. Arrange the gnocchi, without touching, in a single layer on a lightly floured baking sheet. Repeat with the remaining dough, adding more flour to the surface as needed. When the baking sheet is full, lightly sprinkle flour onto the gnocchi and transfer to the refrigerator.
Bring a 6- to 8-quart pot of well-salted water to a boil over high heat, then reduce the heat to medium. Add the gnocchi in 3 batches, cooking until they rise to the surface; using a slotted spoon, transfer them to a large serving bowl. As batches become done, drizzle with some of the warm brown butter and gently toss.
To serve, spoon the gnocchi into shallow serving bowls. Top each with some of the fava beans, fresh herbs, and shaved cheese. Drizzle the remaining butter over the tops and serve immediately.

Pan-Fried Gnocchi with Bacon, Onions, & Peas

Ingredients
Kosher salt
1 lb. frozen gnocchi
3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions, thinly sliced (about 2 cups)
1/2 cup frozen peas
1 tsp. minced fresh thyme
Freshly ground black pepper
2 Tbs. grated Parmigiano-Reggiano; more for serving

Preparation
Bring a large saucepan of salted water to a boil. Cook the gnocchi according to package directions. Reserve 1/2 cup of the cooking water, and drain.

Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.

In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.

Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil over medium-high heat. Add the gnocchi and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 Tbs. Serve immediately, sprinkled with additional Parmigiano.