Published by Bloomsbury USA
When you buy gnocchi in stores, it’s often so heavy that it makes you uncomfortably full. But properly made gnocchi are light and fluffy. The key is not to overwork the potatoes—mash them just enough, knead the dough just enough, and roll the individual pieces just enough. As soon as each step is completed, stop. Gnocchi can be enjoyed with simple toppings like butter and cheese, chopped fresh tomatoes, or shaved truffles, as well as lobster sauce.
Storing Extra Gnocchi
If not cooking the gnocchi immediately, it must be frozen. Place the gnocchi on a cookie sheet and transfer to the freezer. Let them harden over the course of 3 or 4 hours, then store them in a plastic bag in the freezer until ready to use.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationlactose-free, low cholesterol, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Type of Dishfresh pasta
- 1½ pounds/675g Yukon Gold potatoes
- Fine sea salt
- 8 ounces/225g [about 1¾ cups) all-purpose flour
- 1 egg, at room temperature
Place the potatoes in a pot and cover them by 1 to 2 inches/2.5 to 5 cm with cold water, salt the water and place the pot over high heat. Bring the water to a boil and cook until the potatoes are done, 15 to 20 minutes. Test the potatoes for doneness by inserting a sharp, thin-bladed knife into them.
Drain the potatoes and allow them to cool.
Peel the potatoes using a paring knife and transfer them to a large bowl. Crush them with a masher, being careful not to overwork them.
Lightly flour a work surface and mound the potatoes in the center of it. Sprinkle the flour over the potatoes and gently knead them together. Make a well in the center of the potato-flour mound. Crack the egg into a small bowl, beat it, and pour it into the well. Use a fork to work the egg into the potato-flour mound. As soon as it is incorporated, begin using your hands to knead the dough until it is no longer sticky. Divide the dough into 6 equal portions.
Roll out each portion of dough, one by one, into a rope-like length ½ inch/1 cm in diameter. Re-flour the work surface periodically to keep the dough from sticking.
Cut each rope into 1-inch/2.5-cm pieces and roll each piece into a small ball. If you would like to create a ridged surface to catch sauces, roll each gnocchi off the back of a fork, pressing gently so the tines make an impression.
Cook the gnocchi in boiling salted water until they rise to the surface, about 5 minutes.
2001 Silvano Marchetto