Step by Step Potato Gnocchi

Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.

August 18, 2011 | In The Hills | Food | Main Dishes | Recipes

Cook unpeeled potatoes in salted water. Strain potatoes and let sit until cool enough to handle. Peel and mash potatoes by hand or put them through a ricer. Let cool about 5 minutes. Photo by Pete Paterson

Add the egg and salt and pepper, and stir well. Add the flour a tablespoon at a time. Stir with a wooden spoon until a smooth, sticky dough is formed. Photo by Pete Paterson

Form dough into 2 or 3 balls, and with lightly floured hands knead each ball on very lightly floured surface for 3 to 4 minutes using extra flour as needed. Photo by Pete Paterson

Cut each ball into smaller pieces and roll these into sausage shapes about 1-inch thick and 10 to 12 inches long. Photo by Pete Paterson

Cut the sausages into ¾- to 1-inch pieces. Photo by Pete Paterson

Roll each piece along the back of a floured fork to create a marked gnocchi. Or form into 1-inch balls and press with a floured thumb. Place the gnocchi on lightly floured baking sheets and cover with a clean tea towel. Chill for 3 hours before cooking. Photo by Pete Paterson

Preheat oven to 200ºF. Bring a large pot of salted water to a boil. Add a few gnocchi at a time (do not crowd) and bring the water to a boil again. The gnocchi are cooked al dente when they have floated to the top. Photo by Pete Paterson

Remove gnocchi with a slotted spoon, drain well, place on a serving platter and keep warm in the preheated oven. Cook the remaining gnocchi in batches. To serve, top with fresh tomato sauce. Photo by Pete Paterson

Gnocchi made with love. Photo by Pete Paterson

Step by Step Potato Gnocchi

Recipe submitted by: Rose Dupont

Serves

4 - 5

Type

Main

Ingredients

Ingredients for 4 to 5 portions

1 lb (500 g) potatoes (not new potatoes)
1 egg, beaten
Salt and pepper
1/2 cup all-purpose flour (approximately)

Instructions

Cook unpeeled potatoes in salted water.
Strain potatoes and let sit until cool enough to handle.
Peel and mash potatoes by hand or put them through a ricer. Let cool about 5 minutes.
Add the egg and salt and pepper, and stir well. Add the flour a tablespoon at a time. Stir with a wooden spoon until a smooth, sticky dough is formed.
Form dough into 2 or 3 balls, and with lightly floured hands knead each ball on very lightly floured surface for 3 to 4 minutes using extra flour as needed.
Cut each ball into smaller pieces and roll these into sausage shapes about 1-inch thick and 10 to 12 inches long. Cut the sausages into 3/4- to 1-inch pieces.
Roll each piece along the back of a floured fork to create a marked gnocchi. Or form into 1-inch balls and press with a floured thumb. Place the gnocchi on lightly floured baking sheets and cover with a clean tea towel. Chill for 3 hours before cooking.
Preheat oven to 200ºF. Bring a large pot of salted water to a boil. Add a few gnocchi at a time (do not crowd) and bring the water to a boil again. The gnocchi are cooked al dente when they have floated to the top.
Remove gnocchi with a slotted spoon, drain well, place on a serving platter and keep warm in the preheated oven. Cook the remaining gnocchi in batches. To serve, top with fresh tomato sauce.

Notes

A few tips before you start Starchy potatoes, such as Russets, will produce a fluffy gnocchi. • Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi. • To test potatoes for doneness, stab with a thin paring knife. The potato should fall off the knife when pulled up from the water. • Do not poke the potatoes too much as they are cooking or they will become too watery. • Nonna Maria’s secret: Always cook with love and passion!