Directions
Wash the potatoes and place them in a saucepan. Cover with water, place over high heat and cover with a lid. Once boiling, reduce the heat until the water comes to a simmer.
Cook until the potatoes are tender when pierced, about 30 minutes. Avoid testing them too frequently, as they could become waterlogged.
Drain the potatoes and peel as soon as possible. Sprinkle some of the flour on a counter and mash the potatoes through the medium disk of a food mill or potato ricer onto the floured countertop.
Add half of the flour and work it with your hands into the potato to form dough.
Continue adding flour a little at a time until the mixture is smooth and only slightly sticky. You will probably have a little flour left over.
Divide the dough in two. Take one piece and roll it to form a long tube about 3/4” thick. Cut the tube into 1” dumplings. Place one on the tines of a dinner fork. Push your index finger in the center of the dumpling and roll it down along the tines of the fork letting it fall on the counter when the tines of the fork stop. The finished gnocchi will have a cavity on one side and convex ridges on the other.
Collect them single layer (do not let them touch each other) on a clean kitchen towel. Gnocchi are best when they are cooked within a couple of hours of being made. Do not refrigerate.
Fill a pot with at least 4 quarts of water, place over high heat, and bring to a boil.
Add 2 tablespoons salt and use the towel to slide half of the gnocchi into the boiling water. Once they rise to the surface, cook for 10 seconds then scoop them up with a strainer and put them in a warm serving bowl with half of the sauce you are serving them with.
Slide the remaining gnocchi in the boiling water and cook the same way. Scoop them up and add them to serving bowl with the rest of the sauce.
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Chef’s Narrative
Classic gnocchi inspired by the doyenne of Italian cuisine Marcella Hazan. Just perfect!
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Ingredients
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1 1/2poundsYukon potatoes
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1 1/2cupsflour
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