Basic Potato Gnocchi
Home-made gnocchi (Italian for dumplings) can be the basis for many satisfying meals. Properly prepared gnocchi are light and airy in the center, with a surface that is gently resistant and supple.
- Servings: 6
Photography: Alison Miksch
Source: Martha Stewart Living, February 2004
- 2 cups all-purpose flour, plus more for dusting
- 2 pounds Yukon gold or russet potatoes
- 1 tablespoon plus 2 1/2 teaspoons coarse salt
- 2 large eggs
- 1/4 teaspoon freshly ground pepper
Lightly flour a baking sheet; set aside. Put potatoes in a large saucepan, and cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender, about 25 minutes.
Drain potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with remaining 2 1/2 teaspoons salt and the pepper. Stir mixture with a fork to combine well.
Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 pieces. Roll each piece into a long rope about 3/4-inch thick. Cut ropes crosswise into 1-inch gnocchi.
Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.