Potato Gnocchi
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Unbleached FlourDirections:
1
Bake potatoes 45 minutes at 375 degrees
2
Remove skins and force potatoes through the medium disk of a food mill into a bowl and beat in 3/4 to 1 cup of flour, 2 egg yolks and salt to taste
3
Transfer mixture to a lightly floured board and gently knead dough, adding additional flour, if necessary, to form a soft, smooth but slightly sticky dough
4
Do not overwork dough
5
Divide dough into three equal parts
6
Working with one piece of dough at a time roll it into a rope about 1 inch in diameter and cut it into 3/4-inch pieces
7
Gnocchi may be transferred to a lightly floured baking sheet and chilled for 30 minutes
8
The gnocchi can be cooked as is or they can be shaped
9
To shape gnocchi: Using a fork with rounded long, slim tines, and holding it parallel to counter, concave side facing you, press a piece of dough against the inside curve of the fork just below the prongs using your index finger
10
Flip dough away from tip of fork in the direction of the fork's handle In a large pot, bring 4 quarts water to a boil
11
Add salt to taste and enough gnocchi to cook without crowding the pan
12
Once gnocchi have floated to surface simmer for 10 to 15 seconds more, or until just firm
13
With a slotted spoon transfer gnocchi to a bowl
14
Cook remaining gnocchi in same manner
15
And keep warm
16
Divide gnocchi among serving plates and nap with tomato sauce
17
Serve with freshly grated cheese
18
Recommended Wine: 1994 Roero Arneis, Bruno Giacosa