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The Washington Post

Ripple Potato Gnocchi

Ripple Potato Gnocchi 6.000

Casey Capachi/The Washington Post

Jul 17, 2013

Ripple's executive chef, Marjorie Meek-Bradley, beat at least 20 other chefs at the recent Lamb Jam in Washington with a light, balanced dish of lamb shank ragu with potato gnocchi, Garrotxa cheese and pickled ramps.

At the restaurant, she's now serving gnocchi with a merguez sausage tomato ragu (see related recipe).

You'll need a food mill or potato ricer.

Make Ahead: The gnocchi can be refrigerated for several hours in advance.


Servings: 6
Ingredients
  • 6 russet potatoes, 12 to 14 ounces each
  • 3 large egg yolks, at room temperature
  • 1 teaspoon kosher salt, plus more for the cooking water
  • 2 cups flour, preferably King Arthur all-purpose unbleached, plus more for rolling

Directions

Preheat the oven to 400 degrees. Arrange the potatoes on a rimmed baking sheet; bake until tender. While they are still quite hot, cut them in half lengthwise and scoop out the flesh, placing it in a food mill or potato ricer (in batches if necessary). Discard the potato skins.

Lightly flour a work surface and two rimmed baking sheets.

Grind or rice the warm potatoes directly onto the work surface. Use your hands to form the potatoes into a loose rectangle, creating a well at the center. Add the egg yolks; sprinkle 1 cup of the flour and all of the salt over the potato rectangle.

Use a bench scraper to cut the flour into the potato; don't worry too much about incorporating the egg yolks. Sprinkle the remaining cup of flour evenly over the mixture, folding it in with the bench scraper and being careful not to overmix or knead. The dough should just come together, slightly sticky, in the shape of a thick log about 4 inches wide, and should not look completely smooth. Let it sit until it is no longer emitting steam and is barely warm.

Use the bench scraper to divide the dough into six equal sections. The dough should no longer be sticky. Working on a lightly floured surface, roll each portion of dough into a log that's about 3/4 inch thick, being careful not to press too hard and starting in the middle, then working out to either end of the log. Cut into inch-long sections, transferring them to the baking sheets. Repeat to use all of the dough. Sprinkle the gnocchi lightly with flour.

At this point, the gnocchi can be cooled completely and refrigerated (uncovered) for several hours, or held just long enough to be cooked for the chef's merguez tomato ragu (see related recipe).

Bring a pot of salted water to a boil over high heat. Add the gnocchi, first brushing off any excess flour. Cook just until about a half-dozen of them come to the surface, then use a Chinese skimmer or strainer to remove and drain all of them.


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Recipe Source

From Marjorie Meek-Bradley, executive chef at Ripple in Cleveland Park.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 460


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 1g 5%

Cholesterol: 105mg 35%

Sodium: 340mg 14%

Total Carbohydrates: 96g 32%

Dietary Fiber: 6g 24%

Sugar: 5g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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