• 02e0b8ab312a5e6e584cde7386fb276d

Gnocchi

Gnocchi are fluffy, Italian-style dumplings made of potatoes and flour. They won't last long on your plate, especially if you use this recipe. Well at least, that's been my experience.

Prep
Cook
Serves 6people
Ingredients
2
lb whole Russet potatoes, peeled and quartered (see note below)
2
cups all-purpose flour (plus extra flour for dusting)
Directions
1.
Steam the potatoes in a large soup pot with a steamer insert or steam basket for 30 to 40 minutes or until they can be pierced with a knife.
2.
Pass the cooked potatoes through a food mill or potato ricer. Don't put the potatoes in a food processor because this will make them too gummy.
3.
Pour the cooked potato mixture onto a lightly floured surface, and add about half of the flour. Knead until you have a sticky mass and keep adding flour a little at a time until the dough is smooth. You won't necessarily use the whole amount of flour.
4.
Cut the dough into 4 sections, and roll each piece into a long cylinder about ½ inch in diameter. Then cut each cylinder into individual pieces about ¾ inch in length.
5.
Fill a large pot with water and generously salt the water with a good handful of kosher salt. Bring the water to a boil.
6.
OPTIONAL: Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a slight rolling motion. One side of the gnocchi should have the imprint of the fork and the other side a small indentation from your thumb.
7.
When the water comes to a boil, drop the gnocchi into the water. In about two minutes, the gnocchi will float to the surface of the water. Let them cook about fifteen seconds more and then skim them out with a slotted spoon.
8.
Drain the gnocchi well and serve immediately topped with your favorite pasta sauce and grated Parmesan cheese.

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