Potato Gnocchi
Equipment
- Food mill
Ingredients
- 1½ pounds potatoes, Yukon Gold, Russett, or similar
- 1 cup unbleached all-purpose flour
Instructions
Prepare gnocchi
- Boil potatoes, unpeeled, in plenty of water. Do not test them too often while cooking, as punctured potatoes can become waterlogged.
- When thoroughly cooked, drain. Peel as soon as you can.
- While potatoes still are hot, puree them through a food mill or potato ricer. You can mash the potatoes by hand, but then the gnocchi likely will be denser.
- Add most of the flour to the potatoes. Knead into a smooth mixture. Add flour as necessary. Stop adding flour when the mixture is soft, smooth, and still slightly sticky.
- Cut dough into four pieces. Shape each piece into a log roll about as thick as your thumb.
- Shape the gnocchi. First, cut off a ¾-inch thick length. With lightly floured fingers and a floured fork, roll the cut-off piece across the tines of the fork.
Cook gnocchi
- Bring 5 quarts of salted water to boil in a large pot.
- Drop gnocchi into boiling water, in batches of about two dozen.
- Gnocchi should rise to the top in a short time. Cook them about 10 seconds more, then remove with a slotted spoon.
Notes
Adapted from The Classic Italian Cook Book, Marcella Hazan.