Name: Sautéed Horseradish Gnocchi
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: 2 tbsp. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; 2 tbsp. unsalted butter, plus more as needed; 1 tbsp. extra-virgin olive oil, plus more as needed; 1 tbsp. plus 1 tsp. kosher or fine sea salt; 1½ cups/190 g all-purpose flour; ¼ tsp. Freshly ground pepper; Kosher or fine sea salt; 1½ cups/340 g lightly packed grated horseradish; 1 tbsp. extra-virgin olive oil; 1 tbsp. unsalted butter, melted; 2 lb/910 g russet potatoes; freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for serving; 2 tbsp. finely snipped fresh chives; 1 large egg, beaten

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

This dish is inspired by The Best Gnocchi, a recipe in andrew Carmellini’s Urban Italian. It’s hard for me to resist making a celebrated chef’s recipe when he or she calls it “the best.” indeed, Carmellini’s light and airy pillows of potato goodness are deserving of the description. Riffing off his recipe, i wanted to up the ante with the addition of fresh horseradish. For those horseradish lovers out there, these are for you. The dough can be made, cut, and boiled up to 2 hours in a