Serves 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
- Bake the potatoes at 400 degrees for a little over an hour, depending on size, until tender.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.