Cheese Potato Gnocchi

Instructions

1. Boil the potatoes, and finely chop the onion and garlic.
2. Strip the rosemary leaves from the stem and chop finely. Use only the sage leaves too.
3. Place the hot potatoes on a cutting board, peel them, and mash with a fork.
4. Crack the egg over the mashed potato, add a pinch of salt, and mix well with a fork.
5. Add the chopped rosemary, 1 tbsp butter, and 1 tbsp grated Parmigiano Reggiano, then work in the flour and knead by hand into a soft dough.
6. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
7. Cut the dough into 4 pieces with a knife, roll each one into a long rope, and cut into 2cm-thick pieces.
8. Press each piece lightly with a gnocchi board or the back of a fork to create ridges that help the sauce cling better.
9. Drop the gnocchi into boiling water and scoop them out as soon as they float to the top, then toss with 2 tbsp olive oil.
10. Heat 1 tbsp olive oil in a pan, melt in 1 tbsp butter, then add the onion and garlic and cook over low heat.
11. Once the onion turns translucent, add the white wine, pasta water, gnocchi, and sage leaves, and toss to combine.
12. Season with salt and pepper, then sprinkle with 2 tbsp grated Parmigiano Reggiano and 1 tbsp olive oil. Finish by grating the zest of 1 lemon over the top.

Tips

• Gnocchi is an Italian-style dumpling made from potato, squash, or flour dough — it only looks like Korean sujebi from the outside; the texture is soft and pillowy rather than chewy.
• The sauce is flexible — oil-based, tomato-based, or cream-based all work well.
• For a rich, creamy version, pour in 100-150ml of heavy cream right after the white wine step (once the onion and garlic are sautéed), then add blue cheese and Parmigiano Reggiano and let it simmer gently over low heat.
• On a cold winter day, serving it with bread to mop up every bit of sauce makes for a warm, satisfying meal.
• Rosemary and sage can be swapped for thyme or dried herbs.

Cheese Potato Gnocchi
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- all-purpose flour 100g
- potato 2
- egg 1
- lemon 1
- garlic 1 clove
- onion ¼
- rosemary 1 handful (thyme or dried herbs work too)
- sage 1 handful (thyme or dried herbs work too)
- parmesan cheese 3 tbsp, grated
- white wine 30ml
- unsalted butter 2 tbsp
- olive oil 4 tbsp
- pasta water 1 tbsp
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the potatoes, and finely chop the onion and garlic.
2. Strip the rosemary leaves from the stem and chop finely. Use only the sage leaves too.
3. Place the hot potatoes on a cutting board, peel them, and mash with a fork.
4. Crack the egg over the mashed potato, add a pinch of salt, and mix well with a fork.
5. Add the chopped rosemary, 1 tbsp butter, and 1 tbsp grated Parmigiano Reggiano, then work in the flour and knead by hand into a soft dough.
6. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
7. Cut the dough into 4 pieces with a knife, roll each one into a long rope, and cut into 2cm-thick pieces.
8. Press each piece lightly with a gnocchi board or the back of a fork to create ridges that help the sauce cling better.
9. Drop the gnocchi into boiling water and scoop them out as soon as they float to the top, then toss with 2 tbsp olive oil.
10. Heat 1 tbsp olive oil in a pan, melt in 1 tbsp butter, then add the onion and garlic and cook over low heat.
11. Once the onion turns translucent, add the white wine, pasta water, gnocchi, and sage leaves, and toss to combine.
12. Season with salt and pepper, then sprinkle with 2 tbsp grated Parmigiano Reggiano and 1 tbsp olive oil. Finish by grating the zest of 1 lemon over the top.

https://hong-recipe.pages.dev/en/recipes/cheese-potato-gnocchi/