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Potato Gnocchi

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Potato Gnocchi alla Arrabiatta

INGREDIENTS:

2 pounds of russet potatoes

1 1/2 cups all purpose flour

2 egg yolks

1/4 - 1/2 teaspoon salt


INSTRUCTIONS:

Scrub the potatoes under running water, leaving the skins on. Stab the potatoes all around with a fork. 

Line a baking sheet with aluminum foil, arrange the potatoes equidistant from each other, and bake at 350 degrees for about 1 hour.

When the potatoes are tender and the skins have started to wrinkle and pull away, transfer to a cooling rack and slice them open down the middle to let the steam escape. 

Wait about 15-20 minutes until the potatoes were still warm but cool enough to handle.

Remove the potatoes from their skins and either mash with a fork or strain through a potato ricer into a large bowl.

Add the two egg yolks , lightly beaten, and the flour and salt to the potatoes.

Stir to combine but do not overwork the dough or the gnocchi will be tough and dense instead of light and fluffy. The mixture should just start to form a doughy ball.

Lightly dust a cutting board with all purpose flour. Working with a handful of dough at a time, gently roll out a tube about the size of a breadstick.

Using a sharp paring knife, cut the rolled out dough into small pieces, about 1 inch long.

On a gnocchi board or the back of a dinner fork, roll out the gnocchi to get the signature grooves.

Set your finished gnocchi aside on a floured baking sheet and repeat until you use up all of the dough.

Bring a pot of salted water to a boil. Drop in the gnocchi in batches, maybe two handfuls at a time. They will be done when they float. 

Scoop out with a slotted spoon and transfer to a serving dish or individual bowls. Top with a sauce of your choice.


YIELDS: 4 servings