Ingredients: |
Ingredients: 1 1/2 pounds boiling potatoes (Yukon golds or red-skinned new potatoes)
Kosher salt, to taste
1 1/2 cups all-purpose flour, plus more for rolling the dough
Unsalted butter, pesto, or tomato sauce, optional, for serving
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Directions: |
Directions:Scrub the potatoes clean and put them in a large pot (do not peel the potatoes). Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until the potatoes are tender all the way through, about 20 minutes.
Drain the potatoes and let them cool slightly. Push the cooked potatoes through a ricer or food mill into a large bowl. Alternatively, use a paring knife to scrape off and discard the skins and then thoroughly mash the potatoes with a large fork or potato masher.
Stir in the flour while the potatoes are still warm. It will seem like the dough won't combine at first, but keep working it; it will eventually become a smooth, playdough-like dough.
Divide the dough into 4 parts and work with 1 section at a time, covering the other sections with plastic wrap to keep them from drying out. Roll a section of dough into a long, 1-inch-thick snake on a well-floured surface. Cut this thin log into bite-sized (1/2- to 3/4-inch) pieces.
Take each dumpling and use your thumb to roll it down the tines of a fork, letting it drop onto a floured surface. The dumpling will have tine marks on one side and a thumbprint on the other. It will take a few gnocchi to get the technique but then it will be quite easy. Arrange the gnocchi on a very well floured tray. Repeat with the remaining dough. It makes a TON; many hands make light work!
Gnocchi can sit, loosely covered, at room temperature for several hours. Or, loosely cover and refrigerate overnight.
When ready to cook the dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water in a single layer. They will sink immediately. Give them a quick but thorough stir. Within 1 minute they will float to the surface; let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon to a warm serving platter. Repeat with the remaining gnocchi.
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