Simple Potato Gnocchi
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Everyday Food, September 2010
- Prep Time 50 minutes
- Total Time 2 hours
- Yield Serves 8
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Ingredients
- 2 1/2 pounds russet potatoes (about 5 small)
- Coarse salt
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
Directions
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In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
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Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
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Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
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Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
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Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
- Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.
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It was indeed very simple to make, and the proportions are just right. They came out perfect! Fluffy and light yet perfectly formed, loved this recipe.