See Also: Italy · Pasta · Side Dishes · Vegetable Dishes
Potato Gnocchi
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use a simple sauce of olive oil and freshly diced tomatoes, or a pesto sauce. We also love these with a Gorgonzola sauce.
3 pounds baking potatoes
pinch of nutmeg
3 egg yolks
1/4 teaspoon very finely ground sea salt
2 1/2 cups all purpose unbleached flour
boiling water
2-3 teaspoons salt
Do not peel potatoes yet. Cook the potatoes until tender in boiling water, about 20-25 minutes. Or, place potatoes on a plate, pierce each one with a fork, and cook in the microwave oven for 8-9 minutes or until tender. Either way, when done drain off water and allow them to stand only until cool enough to handle, but while still hot peel them. Press through a potato ricer or mash with a masher. Spread out onto a flat cutting mat and allow to cool. Sprinkle the potatoes with nutmeg and salt. Whisk the egg yolks and spread over the surface. Combine the potatoes and egg mixture with your hands to make a potato ball. Measure out 1 cup of the flour and place it on your work surface. Place the potato ball over the flour and begin kneading. It should be soft and smooth but still a little sticky. Add more flour as needed, but be careful as too much flour will ruin them. Knead for about 4-5 minutes. They should be soft and perhaps a little sticky, but not dry. Let mixture rest for about 5 minutes while you sip a little wine. Roll portions of the mixture into long rolls about the diameter of your thumb. Then with a sharp knife cut into 3/4 inch sections.
Using a fork, shape each one. Watch! I will show you how! (Or, just leave them the way they are...two different thoughts from many Italians on how to do it! Just do not make them too big or they will be doughy.) Bring a large pan (such as a dutch oven ...more width than depth) of water to a full boil. When rapidly boiling, add the 2-3 teaspoons salt. Now drop about 12 of the gnocchi into the boiling water. They will sink, and when they come to the surface (takes about 1- 2 minutes) , cook about 20-30 seconds more. Using a strainer scoop, remove to serving plate and continue with the rest. Sauce as desired.
Recipe created 2007-04-17.
