Roasted Garlic Potato Gnocchi

Ingredients

• 1 whole head of garlic
• 2 tsp olive oil
• 18 oz idaho potatoes
• 1 whole egg
• 0.5 cup all-purpose flour (plus more for kneading)
• 0.25 cup parmesan cheese (shredded)
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat oven to 350°F. Cut about 1/4" from the tail end of the garlic head so the inside of the cloves are exposed, place on foil, lightly drizzle with olive oil, wrap to seal, and roast for 30–40 minutes until cloves are soft. Allow to cool completely while still wrapped.

2. 2

   Bring a large pot of water to boil. Peel and quarter potatoes, then cook just until tender; do not overcook. Grate the cooked potatoes into a large bowl with a cheese grater, ensuring there are no lumps.

3. 3

   Squeeze roasted garlic cloves from their skins into the potato mixture, then smash them against the side of the bowl with the back of a fork to release their oils. Add parmesan cheese, salt, and pepper, and gently mash until well combined.

4. 4

   Lightly beat the egg in a small bowl, then add it along with the flour to the mashed potatoes. Work together with a fork or your hands until just combined and smooth, then gently knead for 1–2 minutes without overworking. Dust with additional flour only if needed to prevent stickiness.

5. 5

   Divide dough into smaller sections and work with one portion at a time. Roll each portion into a 1" thick rope and diagonally cut into 1" pieces.

6. 6

   Using your thumb, gently roll each piece of dough against the back of a fork, pressing in and down to create ridges while forming a slight C-curve. Arrange formed gnocchi in a single layer on a parchment-lined baking sheet.

7. 7

   While forming gnocchi, bring a small pot of water to boil, then lower to a simmer over medium-low heat.

8. 8

   Use a skimmer ladle or wide slotted spoon to transfer gnocchi into simmering water in batches of 8–10 pieces to avoid overcrowding. Cook until gnocchi floats to the top, no more than 30–60 seconds.

9. 9

   Remove cooked gnocchi from water, drain any excess liquid, and transfer immediately to your favorite prepared sauce.

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