Directions: |
Directions:Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes.
Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
Place the riced potatoes in a bowl. Make a well in the center of the riced potatoes and sprinkle with 1 3/4 of the flour. Place egg and salt in center of well and using a spatula, stir and fold them into the potatoes. It will yield a light crumble.
Once the egg is mixed in, kneading the dough very gently into a ball. Add more flour, as needed, until the dough is the consistency of Play-doh.
Roll the dough into logs about the diameter of a dime. Instead of trying to roll out a big loaf of dough, first flatten the dough to about 1 inch thick and cut into strips; roll out the logs from there.
Cut each log into 3/4" pieces (the gnocchi) and use the back of the fork to pinch the sides of the gnocchi. This gives the gnocchi a rustic look and provides ridges for more sauce to be absorbed. This takes practice.
Lay the back of the fork against the working surface, holding the handle up so that the top edge of the tines are lifted slightly off the surface. With the other hand, place a gnocchi against the tines of the fork, cut ends out, and use your thumb to lightly press it against the length of the fork. This should curly it into a slight “C” shape and leave tine impressions across the back. This step takes some practice, so don’t worry if your gnocchi are irregular at first—they’ll still taste delicious.
Set aside and repeat with the remainder of the pieces, dusting with four as needed until ready to cook. with a bit more flour if needed, until you are ready to boil them.
Cook the gnocchi in boiling salted water; they will float to the top when they are finished. Remove with a slotted spoon.
Gnocchi can be frozen uncooked, spread out on pans. When frozen store in plastic pans. |
This recipe for Gnocchi is from