Tuesday, June 1, 2010
Perfecting Potato Gnocchi
I use the second person in the story above in the hopes that you, reader, can empathize with me since this is exactly what happened to me the first few times I tried to make gnocchi. After a few failed attempts, though, I started to realize what was causing me problems, and I have figured out a few tricks to make gnocchi that is, I daresay, enjoyable and straightforward to create.
1 ¼ lbs. russet potatoes, washed and dried
¾ cup flour
Salt and pepper, to taste
Preheat oven to 400 F. Poke a few holes in the potatoes to allow the steam to escape. Bake until tender, about 45 minutes. While potatoes are still warm, peel, then mash them, or pass them through a food mill or ricer.
Mix in ½ cup of the flour, eggs, salt, and pepper (this is best done while potatoes are still warm) until dough is formed. The dough should be wet, but not too sticky or gooey. Add more flour if necessary.
Roll the dough into two rolls, about 1 inch thick on a lightly floured surface; cut them into ¾ inch pieces. Place the pieces on a sheet pan, lightly dusted with flour.
Bring a large pot of salted water to a rolling boil. Add the gnocchi. As soon as they rise to the surface, remove them with a slotted spoon to a bowl on the side. Serve immediately with sauce.