Potato gnocchi

Posted by on Jan 10, 2012 | 0 comments

Recipe for potato gnocchiServes 4

2 to 3 medium baking potatoes (about 1 1/2 pounds)
1 large egg, beaten
1/2 tsp. salt
3/4 cup low-gluten flour (pastry or cake flour), plus extra for dusting

  1. Bake the potatoes at 400 degrees for a little over an hour, depending on size, until tender.
  2. When the potatoes are cool to the touch, cut each in half lengthwise and scoop out the flesh. Squeeze the flesh through a potato ricer into a bowl and measure out two cups, loosely packed. Allow the potatoes to cool to room temperature, uncovered.
  3. When cool, add the egg and salt. Mix the ingredients gently until just combined. Add the flour and mix just until the mixture becomes a soft dough. Do not overmix!
  4. Dust a table or cutting board with flour. Gently knead the dough for a minute or two, until smooth. Add flour as necessary if the dough is too sticky.
  5. Divide the dough into four equal pieces. Applying gentle even pressure, roll each piece of dough into a half-inch thick rope and dust heavily with flour. Use a knife to cut the ropes into 1-inch pieces on a diagonal.
  6. Use your thumb to press firmly and roll each gnocco (the singular of gnocchi) against the tines of a fork. One side will have a dent, and the other will be grooved. You should end up with about 80 gnocchi.
  7. Put a large pot of water on the stove to boil. Salt the water well. Add the gnocchi to the water and cover the pot. When the water comes back to a boil, remove the cover. Use a large spoon to gently stir the pot once so that no gnocchi stick to the bottom. Reduce the heat to a simmer and cook the gnocchi for about 1 minute, or until tender. Use a slotted spoon to lift the gnocchi into a strainer and drain.
  8. There are many ways to serve gnocchi. One traditional dish is gnocchi alla sorrentina, baked with a simple tomato-basil sauce and melted mozzarella. A cream-based gorgonzola sauce is a personal favorite of mine.

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