Ingredients: |
Ingredients: 4 large russet potatoes, about 2 1/4 lb. total, 2 eggs, lightly beaten, 1 tsp. salt, 1/2 tsp. freshly grated nutmeg,
1/4 tsp. freshly ground white pepper, 2 1/2 cups all-purpose flour, or as needed, Fresh tomato sauce for serving with the gnocchi
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Directions: |
Directions:1. Put the potatoes and 1 cup water in a pressure cooker. Cover and cook on high for 5 minutes.
2. Peel the potatoes while still hot. Pass the potato flesh through a ricer set over a large bowl.
3. Meanwhile, in a large pot over high heat, bring 6 quarts salted water to a boil.
4. Line a baking sheet with a lightly floured kitchen towel or paper towels.
5. Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well.
6. Season the potatoes with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes.
7. Using a fork, gradually blend the eggs with the potato mixture.
8. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
9. Divide the dough into 6 equal pieces. Roll each piece into a rope about 3⁄4 inch thick, flouring the work surface as needed so the dough is not too sticky.
10. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger. Place the gnocchi on the prepared baking sheet.
11. Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
12. Working in batches, cook the gnocchi in the boiling water for 5 to 6 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce and toss to combine. Serve immediately.
NOTE:
The gnocchi can be cooked in advance; after removing them from the boiling water, transfer to a bowl of ice water to stop the cooking. Drain the gnocchi, then cover and refrigerate. Just before serving, warm the tomato sauce, add the gnocchi and cook until heated through. |
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