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Gnocchi

This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.

  • servings: 6

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Ingredients

  • 2 pounds Idaho or russet potatoes
  • 2 large eggs, lightly beaten
  • Coarse salt
  • Pinch of freshly ground white pepper
  • Freshly grated nutmeg, to taste
  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil

Directions

  1. Step 1

    Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer. Set aside on a baking sheet until completely cooled.

  2. Step 2

    On a cool, preferably marble, work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 2 teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 2 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.

  3. Step 3

    Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.

Source
The Martha Stewart Show, December Fall 2007

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Reviews (5)

  • julliey 3 Sep, 2013

    Where was the oil supposed to go? The gnocchi weren't as light and fluffy as some I have had but they were kinda easy to make. I think next time I will just use leftover mashed potatoes - the milk and butter in them should lighten up the gnocchi. Kinda disappointing for a Martha Stewart recipe. She may not have tasted this one :) Definitely didn't edit it - what am I supposed to do with the olive oil?

  • snitch 17 Mar, 2008

    I couldn't quite remember how my mother used to make gnocci. Your recipe brings it all back. It is just like Mom's and Grandma's. Thank you so much. Jean

  • adrienneirene 12 Dec, 2007

    i think you add the olive oil when you are reheating the gnoccci after its boiled.

  • adrienneirene 12 Dec, 2007

    i think you add the olive oil when you are reheating the gnoccci after its boiled.

  • adrienneirene 12 Dec, 2007

    i think you add the olive oil when you are reheating the gnoccci after its boiled.