The launch of the Plated cookbook is fast approaching! To make the wait until May 17th more bearable, we’re sharing some of our favorite dishes that highlight what makes the book so special. Pasta can feel intimidating to make from scratch at home, but by using Chef Elana’s recipe for gnocchi below and watching the step-by-step video, you’ll be a master in no time.
These gnocchi are the real deal. About ten years ago in Italy, Elana learned how to make them from a real Sicilian nonna—and now, she’s something of a gnocchi whisperer. One of the most important secrets we’ve learned to achieving pillowy, fluffy gnocchi is that it’s easier than it looks.
Imagine giving gnocchi “jazz hands” when you’re rolling the dough into a log. Spreading out your fingers will help naturally elongate the dough, rather than forcing it.
1 pound russet potatoes
1 large egg
¼ cup all-purpose flour, plus more for kneading and dusting
¼ cup grated Parm
Kosher salt and pep
2. Bring a large pot of water to a boil over high heat for the gnocchi.
Don’t forget to pre-order the book on Amazon, Barnes and Nobles, Books-a-Million, IndieBound, iBooks or the many other vendors carrying the book! And if you’re among the first 1,000, you’ll be able to receive a custom, limited edition set of dish towels—click here for more info.