- 1 kg vitelotte potatoes
- about 6 tablespoons all-purpose flour + extra
- 1 egg yolk
- small handful of grated Parmesan cheese + extra for serving
- pepper and salt to taste
- optional: bacon lardons or onions rings and mushrooms for a vegetarian variation
Kitchen equipment needed
- oven tray lined with parchment paper
- large bowl
- fine sieve & ladle
- cheese grater
- knife or dough cutter
- large pan
- clean kitchen towel
Preparation — 1 hour
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
You need a vitelotte potato puree, but for this recipe it needs to be as dry as possible. Therefor we think it’s best to roast the potatoes, with their skin on, in the oven for about 30 minutes. Depending on the size of the vitelotte potatoes. If you decided to cook the potatoes, cook them with their skin on. When the puree is too wet, you need to add a lot more flour and that would be less delicious for the end result.
Let them cool off a bit, until you can handle them with your hands. PEEL off the skin and use the fine sieve and ladle to press them through the sieve to create a very smooth puree.
Now you have your vitelotte puree, you add in a tablespoon of flour at a time and knead the dough with your hands. Also ADD the grated Parmesan cheese and the egg yolk. Keep on kneading until the dough isn’t sticky anymore. If necessary, you need to add more flour than listed in the ingredients. Bring the dough to taste using pepper and salt.
Now DIVIDE the dough into 4 pieces and roll each piece into a long strip. CUT the strip into small pieces of about 2 cm using a knife or dough cutter. ROLL the small pieces into small balls. Gently press the ball onto the back of a fork and roll it to create the gnocchi pattern. You will get the hang of this very soon! Keep on repeating until all the gnocchi are created, keep them under a clean kitchen towel to prevent them from drying out. Meanwhile fill a large pan with water and salt and bring to a boil.
Finishing the vitelotte gnocchi — 10 minutes
COOK the gnocchi in batches to prevent them from sticking together in the water. Let them cool off on a clean kitchen towel, again to prevent them from sticking.
When all the gnocchi are cooked, you have to re-heat them by baking them on high heat with some butter. You can ADD bacon lardons like we did, or make a vegetarian variation by adding onion rings and mushroom slices like we did for our vegetarian guest. Finish it off with some more grated Parmesan cheese. We hope you like it!