Weekly Recipe: Gnocchi by Davio's Northern Italian Steakhouse

Indulge in cheesy, pillowy gnocchi this week, thanks to Davio’s Northern Italian Steakhouse’s (davios.com) signature recipe. With decades of fine Italian cooking under their belt, this Boston-born mainstay has mastered the art of gnocchi. Now, with a few tips and tricks, these fan-favorite potato dumplings can be rolled, boiled and seasoned to perfection from home—something so simple never tasted so good.

Homemade Potato Gnocchi

Makes approximately 8 – 10 servings

(Approximately 125 gnocchi)

2 ¼ lbs. Potatoes
2 Medium Eggs
1 ½ Cups Sifted Flour
½ Cup Parmigiano Cheese (Grated)
¼ tsp. Salt
¼ tsp. Pepper

1. Boil Potatoes until tender.
2. While hot, strain, peel and put through the ricer.
3. Set aside, let thoroughly cool (this can be done the day before).
4. On a board, form a “mountain” with cooled riced potatoes.
5. Add sifted flour, parmigiano, salt & pepper.
6. Make a hole at the top of the mountain and add the eggs into hole.
7. Working for the eggs out, begin mixing eggs with potato until well blended.
8. Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
9. Roll dough into 2 foot long rolls about the size of a quarter in diameter.
10. Cut into ½ inch pieces.
11. Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
12. Cover and Freeze until ready to cook. (Once frozen, the gnocchi can be transferred into zip lock bags. The gnocchi can be kept frozen up to one month.)

To Serve:

Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil. Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float. Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl.

Serve 10 gnocchi as appetizer or 20 gnocchi as an entrée.

Visit Davio's Northern Italian Steakhouse in Back Bay to taste Steve DiFillippo's home-cooked greatness for yourself, and online to learn more.