Gnocchi

There are many versions of gnocchi, a sort of potato dumpling used similarly to pasta in dishes. Depending on what part of Italy you are in, the ratio of flour to potatoes will vary greatly. Some recipes use eggs, some do not.

INGREDIENTS

2 lbs of russet potatoes
1 egg, slightly beaten
1/4 tsp of sea salt
2 cups of flour

DIRECTIONS

Preheat oven to 350 degrees. Bake potatoes until easily pierced with a fork (about 45 minutes). Let the potatoes cool slightly, then peel.

Pass the potatoes through a ricer or grate them into a large bowl.

Add the egg and salt to the potatoes. Mix well with a wooden spoon.

Add the flour to potatoes a little at a time, mixing well with a wooden spoon and then with your hands. When all the flour has been incorporated, remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough: press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about 5 minutes.

Form the dough into six balls, then roll each one out into a rope about 3/4-inch thick. Cut each rope into 1-inch pieces.

Optional shaping: To make the traditional ridges in your gnocchi, press each piece of dough against the tines of a fork, then gently roll the pressed dough back off the fork. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it. Place the gnocchi in a single layer on a lightly floured dish.

To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes, the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese, or with pesto, or with the pasta sauce of your choice.