I have several gnocchi recipes in my new cookbook Basta Pasta, Ancora as well as some great desserts.
- 2 Lbs Potatoes – mixed 1 Lb Sweet and 1 Lb Russet
- 1 Egg
- 2 Cups All Purpose Flour
- Freshly Grated Parmesan or Romano
- Cheese – for serving
- Sea Salt or Kosher Salt – to taste
- Put the potatoes in a pot of salted water with enough water to cover them fully and bring to a boil over high heat.
- When the water has reached the boiling stage, reduce to medium and cook until tender and a knife will pierce easily. (I cook the potatoes separately as they will reach tender at different times. However, you can use the same pot just check individually.)
- Allow to cool enough to handle and then peel.
- Using a ricer, pass the potatoes through and directly on to a lightly floured board, forming a mound and let cool just a little bit more.
- Sprinkle 1 ¾ cups of flour all around the potato mound.
- Make a well in the mound and add the egg and a bit of salt. Whisk the egg with a fork but then using your hands begin to incorporate the potatoes and then slowly incorporate the flour. Have a scraper nearby as this gets sticky.
- Gather up all the little bits and combine them into the dough.
- Add the remaining flour, slowly, and very lightly knead the dough until it forms a soft ball. It should not feel sticky at this point. Cover with a bowl or kitchen towel and let rest.
- Sprinkle a few rimmed baking sheets lightly with flour or fine corn meal. (When I make enough for a family gathering of 20 or more, I put them on a large cloth light covered with very fine corn meal like my Nonna did.)
- Flatten the dough a little and shape it into a sort of log.
- Cut off a 3-inch piece and gently roll into a rope with a thickness a little wider than the size of your thumb or roughly ¾-inch.
- Cut the rope into 1-inch lengths and then roll each along the backside tines of a fork. You do this to create an indentation and this will help to hold the sauce and also look good.
- Repeat until all the dough is used, placing them on the cookies sheets until ready to cook. This might make approximately 160-170.
- Bring a large pot of salted water to a boil over high heat and cook the gnocchi in batches, stirring softly so that they do not stick together and using a skimmer transfer them to your serving bowl which should contain a little butter and the sauce you will be using over them. Toss gently and serve.
- We will probably enjoy with a light lemon sauce which basically is; heat 3-4 tbs olive oil and 2 tablespoons unsalted butter in a small pan until the butter is slightly browned.
- Add the zest of 3 lemons with a tablespoon or two of the lemon juice and cook, stirring, just until heated all the way through.
- Pour over the gnocchi and serve at once, passing the cheese.